Seared Pork Belly with Sweet Plantains
Seared Local Pork Belly with Pineapple Salsa and Sweet Plantain
- 3 lbs pork belly
- 1 tbsp each of cumin, paprika, oregano, allepo pepper
- 2 tbsp salt
- 2 tbsp dk brown sugar
- 2 tbsp sofrito & recaito( seasoning, mix of herbs and peppers and garlic found in most supermarkets or spanish stores)
Preheat oven 500°
First score the top by slicing just the fatty top criss cross pattern
Next mix dry and wet ingredients all together and just rub it all over the belly
Next pop in the oven for about 10 to 15 min or until you see the fat turning brown, the reduce to 325° and let roast for about 2 hours checking periodically.
Pull out and let it rest.
- 1 pineapple
- Juice of 3 limes
- 1/4 cup chopped sweet onion
- 2 tbsp chopped cilantro
- 1 tsp chopped fresh oregano
- 2 chopped garlic cloves
- 1 tsp cumin
- Extra virgin olive oil
- Salt pepper to taste
Take all the skin off the pineapple, slice and grill ( I don’t core just yet because it’s easier to flip them over when you’re grilling, then I remove the core after grilling
Now chop up pineapple and add all ingredients together and mix.
- 1 very ripe plantain
- Oil for frying
- Sea salt
When you buy a ripened plantain, having blackened skin on the plantain is actually good not bad in this case, this will make for a nice sweet caramelization when you fry.
Peel….cut……fry…..then sprinkle with salt.
Chop pork belly
Spoon some of your salsa right on top
Lay down the plantain on the side.