Pork Belly With Green Avocado Sauce Recipe
- Cook Time: 4 Hours, 25 Minutes
- Yield: 8
- This succulent roasted pork belly topped with green avocado sauce is a win with the entire family. Recipe created by Chef Eduardo Ruiz.
Ingredients
- 2 1/2 lb pork belly
- 2 tbsp salt, 1 additional tbsp. needed for avocado sauce
- 2 avocados
- 8 oz Mild Green Enchilada Sauce
- 2 oz crema Mexicana
- 2 tbsp lemon juice
- 3 garlic cloves
- 1 jalapeño
- 1/2 tsp cumin
- 2 bunches chopped cilantro
Directions
- Place all sauce ingredients in a blender and blend until smooth. Refrigerate for up to 3 days.
- Preheat oven to 320 degrees.
- Rinse the pork belly with cold water and pat dry with paper towels. Sprinkle salt on both sides of belly, coating evenly. Place belly in an oven-safe container and cover with foil. Cook for 3 ½ hours. When pork belly is done, let cool for 1 hour and refrigerate overnight. (This will help it set and make it easy to cut.)
- The day after making the green avocado sauce, cut the pork belly into 1 ½-inch cubes. In a heavy sauté pan, fry the cubes on each side until golden brown. No oil is needed since pork belly has enough fat to cook in.
- Serve the pork belly over rice or salad. Cover the crispy pork belly with green avocado sauce and enjoy!
