Dinner

Slow-Roasted Pork Belly with Charred Pineapple-Habanero Gastrique, Black Garlic & Cilantro Oil

Name: Slow-Roasted Pork Belly with Charred Pineapple-Habanero Gastrique, Black Garlic & Cilantro Oil
Prep time: 20 min
Cook time: 320 min
Total time: 340 min
Yield: 2 servings
Ingredients: 1 (2-pound) pork belly slab, skin scored in a cross-hatch pattern; 1 medium white onion, quartered; 6 garlic cloves, smashed; 2 tablespoons cumin seeds, toasted; 2 teaspoons Mexican oregano; 2 bay leaves; 6 dried guajillo chiles; 4 cups pork or chicken stock; 1 cup water; 2 tablespoons sea salt; 1 teaspoon black peppercorns; 1 (2-inch) piece fresh ginger, sliced; 1 fresh pineapple, peeled, cored and cut into 2-inch chunks; 2 habanero chiles, whole; ½ cup apple cider vinegar; 2 tablespoons honey; 8 cloves black garlic, thinly sliced; ½ cup cilantro leaves; ¼ cup extra-virgin olive oil; 2 limes, zested and halved; 1 head cauliflower, riced; 2 tablespoons butter; Fleur de sel and cracked pepper for finishing

A 2-pound slab of pork belly braised low and slow in a fragrant broth with cumin and Mexican oregano until the meat becomes impossibly tender and nearly gelatinous at the edges, then seared skin-side down in a screaming-hot cast iron until the fat renders and crackles into burnished, brittle caramel. Served with a bright charred pineapple and habanero gastrique, garnished with black garlic and cilantro oil, alongside cilantro-lime cauliflower rice.

1247calper serving 78gprotein 45gcarbs 79gfat 20min prep 320min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this