Slow-Braised Pork Belly 'Al...Slow-Braised Pork Belly 'Al Pastor' with Roasted Pineapple-Habanero Gastrique

A Michelin-starred reimagining of the classic street taco. Ultra-crispy pork belly, slow-braised in an aromatic achiote-chile liquor, paired with a vibrant pineapple-habanero gastrique and a silky cilantro-lime emulsion.

Ingredients

Cooking Instructions

1. 01

   Rehydrate the dried guajillo and ancho chiles in boiling water for 15 minutes. Drain, reserving 50ml of the soaking liquid.

2. 02

   In a high-powered blender, combine the rehydrated chiles, achiote paste, garlic, Mexican oregano, 100ml of pineapple juice, 50ml of vinegar, and the reserved soaking liquid. Blend until completely smooth to create the adobo marinade. Season with salt.

3. 03

   Coat the pork belly thoroughly in the adobo marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

4. 04

   Preheat your oven to 150°C (300°F). Place the pork belly and its marinade into a Dutch oven, add 150ml of water to the bottom, cover tightly, and braise in the oven for 2.5 hours until meltingly tender.

5. 05

   Remove the pork belly from the liquid. Place it on a tray, skin-side up, top with another tray and weights, and compress in the refrigerator for 2 hours. Once cold and firm, slice into neat, uniform 5x5cm squares.

6. 06

   For the gastrique, caramelize the sugar in a small saucepan over medium heat until golden brown. Carefully deglaze with the remaining vinegar and pineapple juice. Add the diced pineapple and minced habanero. Simmer until the mixture reduces to a syrupy, jam-like consistency.

7. 07

   For the cilantro emulsion, drain the blanched cilantro thoroughly. Blend on high speed with the grapeseed oil and lime juice until vibrant green and completely smooth. Pass through a fine chinois or coffee filter.

8. 08

   To serve, sear the cold pork belly squares skin-side down in a dry, hot cast-iron pan until the skin is ultra-crisp and golden. Flip gently to warm through.

9. 09

   Plate by placing a square of crispy pork belly slightly off-center. Spoon the warm pineapple-habanero gastrique over the top. Artfully dot the plate with the brilliant green cilantro emulsion and garnish with micro-greens.