Crispy Pork Belly with...Crispy Pork Belly with Mezcal-Ancho Glaze and Sweet Potato Piloncillo Purée

A luxurious Mexican masterpiece featuring ultra-crispy pork belly glazed in a smoky mezcal and ancho chili reduction, served over a velvety, piloncillo-infused sweet potato purée and garnished with pickled radishes.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 300°F (150°C). Score the pork belly skin in a crosshatch pattern, taking care not to cut into the meat. Rub the skin thoroughly with sea salt.

2. 02

   Place the pork belly skin-side up in a roasting pan with the smashed garlic, oregano, and enough water to reach halfway up the sides of the pork (do not submerge the skin). Cover tightly with foil and roast for 2.5 hours until extremely tender.

3. 03

   While the pork roasts, boil the sweet potatoes in salted water until fork-tender (about 15-20 minutes). Drain and transfer to a high-speed blender. Add the butter, Mexican crema, cinnamon, and a pinch of salt. Blend until completely smooth and velvety. Keep warm.

4. 04

   In a small bowl, quick-pickle the radish slices in apple cider vinegar and a pinch of salt. Set aside for garnish.

5. 05

   For the glaze: Toast the ancho chilies in a dry pan for 1 minute until fragrant. Rehydrate them in hot water for 10 minutes, then drain and blend with the mezcal, piloncillo, chicken stock, and lime juice until smooth. Strain through a fine-mesh sieve into a saucepan and simmer over medium heat until reduced to a sticky, syrupy glaze.

6. 06

   Remove the pork belly from the oven and increase oven temperature to 450°F (230°C). Transfer the pork belly to a clean wire rack over a baking sheet and roast for 15-20 minutes, or until the skin is puffed, golden, and incredibly crispy.

7. 07

   Let the pork rest for 10 minutes, then slice into neat, thick squares using a serrated knife.

8. 08

   To plate: Spoon a generous pool of the warm sweet potato purée onto the center of each plate. Place a slice of crispy pork belly on top. Drizzle the warm Mezcal-Ancho glaze over the pork belly, allowing it to pool slightly. Garnish elegantly with pickled radish slices and micro cilantro.