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Mexican pork belly with Baja drizzle recipe
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Prep Time:
Cook Time:
90 minutes
Total Time:
90 minutes
Elevate your pork belly roast with a contemporary Mexican twist and a zesty Baja sauce for a next-level flavor experience!
Ingredients:
  • 1.2kg pork belly
  • 36.40 gm olive oil
  • 1/4 tsp cayenne pepper
  • 5.00 gm smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2.40 gm salt flakes
  • 4.00 gm brown sugar
  • Steamed rice, to serve
  • 61.88 gm mayonnaise
  • 77.55 gm sour cream
  • 1-42.00 gm lime juice
  • 40.00 ml chipotle sauce
  • 40.00 ml fine chopped coriander, plus extra leaves to serve
Instructions:
  • Score the pork belly rind, if not already done. Place the pork on a wire rack over a tray and refrigerate uncovered overnight.
  • Preheat your oven to 240C/220C fan-forced. Place the pork in the sink on the rack, pour boiling water over the rind, then pat dry with paper towels. Next, place it on the bench, rub oil into the rind, and combine spices, salt, and sugar, rubbing the mixture well onto the surface.
  • Lay the roast on the rack in a baking dish and roast for 40-45 minutes until the rind crisps up. Then, lower the temperature to 180C/160C fan-forced and continue to cook for an additional 35-40 minutes until the pork is tender. Once done, take it out of the oven and let it rest for 5-10 minutes before slicing.
  • Whisk all the ingredients in a small bowl or jug until smooth. Season to taste.
  • Plate the pork with a side of rice, drizzle with Baja sauce, and garnish with additional fresh coriander leaves.

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