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Ancho Chili Pork Belly with Grain Salad Recipe

INGREDIENTS

1 1/2 lb. Llano Seco Pork Belly

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 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

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

Grain Salad

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

Assembly

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

Serves 4

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