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Sweet Spicy Mezcal Pork Belly

Prep Time25 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 45 minutes

Ingredients

  • 2 lb pork belly slices

Marinade

  • 2 tbsp adobo sauce
  • 2 tbsp honey
  • 1 tbsp Mezcal
  • 1 tsp sherry vinegar
  • 1/2 tsp kosher salt

Sweet and Spicy Sauce

  • 1 tbsp adobo sauce
  • 2 tbsp honey
  • 1 tbsp unsalted butter
  • 1 tbsp Mezcal
  • 1/4 cup vegetable stock

Equipment & Utensils

  • Large resealable bag
  • Baking tray or tin with at least 2 inch lip
  • Saucepan

Instructions

  • Combine marinade ingredients and whisk thoroughly.
  • Place pork belly slices in resealable bag, side by side, and then pour marinade over meat.
  • Gently massage marinade into meat, seal and place in fridge overnight.
  • Place pork belly into baking tray, allowing at least an inch of space around each piece of meat.
  • Place in a preheated oven at 380 and cook for two hours, turning each piece of meat after one hour of cooking.
  • Drain melted fat as required.
  • Once pork belly slices are charred around the edges, remove from oven and allow to rest.
  • Place adobo sauce, honey and butter in a saucepan and place on medium-high heat
  • Stir until butter has melted.
  • Add Mezcal and vegetable stock and cook until liquor scent has faded.
  • Sauce should be hot now, allow sauce to reduce by one third.
  • Serve pork belly as required and cover with appropriate amount of sauce.
  • Serve immediately.

Notes

I used the adobo sauce that comes with canned chipotle peppers in adobo sauce.