Ancho Chili Pork Belly with Sonora Grain Salad

Filed under Parties, Pork, Salads & Sides, Small Gatherings, Smoked & Salted

INGREDIENTS

Ancho Spice Rub

  • 1 1/2 tbls. salt 
  • 2 tbls. brown sugar 
  • 2 tbls. ancho chili powder 
  • 1 tbls. cumin 
  • 1 tbls. finely ground decaf coffee beans 

Grain Salad 

  • 1 cup cooked Llano Seco Sonora Wheat Berries 
  • 2 ears of corn, roasted 
  • 1/4 cup cherry tomatoes 
  • Whole cilantro leaves (preferred amount to mix in)  

Salsa Verde

  • 6 tomatillos, roasted 
  • 3 green onions, grilled 
  • 1 clove of garlic 
  • 2 tbls. olive oil 
  • Juice from 2 limes 
  • Salt to taste 

DIRECTIONS

Pork Belly 

  1. Rub spice mix over belly. 
  2. Place belly on a cooking rack, skin side up. 
  3. Roast in 225* F oven for 3 hours. 
  4. Remove from oven and let cool. Refrigerate over night. 
  5. Next day, slice belly into 1/2" slices. 
  6. Add 2 tbls oil to sauté pan and heat over medium heat. 
  7. Add slice of pork belly to pan and cook one minute on each side, until skin begins to crisp. 

Grain Salad 

  1. Blend all salsa verde ingredient in blender. 
  2. In a bowl, mix cooked Sonora grain with 1/4 cup salsa verde.
  3. Add tomatoes, cilantro, corn and gently mix. 

Assembly 

  1. Portion grain salad onto four plates.  
  2. Place slices of pork belly over grain salad. 
  3. Drizzle extra salsa verde over top. 

Serves 4