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Pork Belly and Pico de Gallo

Spicy slow roasted pork belly with lime drenched pico de gallo
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings: 2
Author: Viella

Ingredients

Pork Belly

  • 12 oz - 1lb pork belly
  • 1/2 cup adobo peppers with chipotle sauce
  • 1/4 tsp Mexican oregano
  • 1/4 tsp cumin
  • 2 cloves garlic sliced
  • 1/2 tsp kosher or coarse ground salt

Pico de Gallo

  • 2 large Roma tomatoes diced
  • 1 cup of corn
  • 1 small onion diced
  • 1/4 tsp of kosher or coarse ground salt
  • 1/2 cup cilantro chopped
  • Juice of 1 lime

Instructions

Pork Belly

  • Place adobo with chipotle sauce, oregano, cumin, garlic and salt into a blender and pulse until ingredients create a paste.
  • Season pork belly with paste and then place in an air tight container and place in the fridge to marinate for at least 4 hours, overnight is preferable.
  • Once meat has absorbed the flavors of the marinade, transfer to a roasting tin and cover with foil.
  • Bake in a preheated oven at 375 for 1 hour.
  • Once the pork belly is cooked, remove the foil and raise the temperature in the oven to 425 and cook for a further 15-20 mins.
  • Remove from the oven once the pork belly is browned just enough before the skin becomes crispy.
  • Let the pork belly rest while you create your pico de gallo.

Pico de Gallo

  • Place tomatoes, corn, onion and cilantro in a bowl.
  • Add lime juice and season with salt.
  • Mix thoroughly and serve