0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 day 9 hr 15 min |
| Active: |
35 min |
| Yield: |
10 to 12 servings |
| Level: |
Intermediate |
| Total: |
1 day 9 hr 15 min |
| Active: |
35 min |
| Yield: |
10 to 12 servings |
Ingredients
- 1/2 piece pork belly
- 8 oranges
- 2 limes
- 3 bay leaves
- 1 head garlic, minced
- 1/2 cup ground ancho pepper
- 1/2 cup ground guajillo pepper
- 1/4 cup ground star anise
- 1/4 cup arbol chile powder
- 1/4 cup ground cinnamon
- 1/4 cup ground cloves
- 1/4 cup ground black pepper
- Manteca (lard), for cooking
- 2 serrano peppers
- 2 avocados
- 1 small bunch fresh basil
- 1 small bunch fresh cilantro
- 1 small bunch fresh mint
- 1/2 serrano pepper
- Juice of 1 lime
- Pinch salt
- Peanut oil, for frying
- 10 to 12 hoagie rolls
- Pomegranate seeds
- Sliced onion
- Sliced tomato
- Sliced pickled jalapeños
Instructions
- Cube the pork belly into 2-inch pieces with a sharp knife and place in a metal bowl. Juice 7 oranges and 1 lime with a hand press and place the juice in a separate bowl. Add the bay leaves and garlic to the juice and mix to make the marinade. Pour the marinade over the cubed pork belly and mix. Refrigerate overnight in a sealed metal container in the refrigerator.
- Remove the pork from the refrigerator and strain in a colander to remove the wet marinade. Combine the ancho, guajillo, star anise, arbol, cinnamon, cloves and black pepper in a bowl, then toss the pork in the bowl. Mix the pork belly well in the spices and refrigerate overnight.
- Remove the pork from the refrigerator. Add enough manteca to fill a third of a large pot. Heat over medium-high heat until bubbling gently, then add the pork belly with the remaining orange and lime, halved. Add the serrano peppers and cook over medium heat for roughly 1 hour. Remove the pork and strain through a colander. Reserve.
- For the guacamole: Roughly chop the avocados, basil, cilantro, mint and serrano and combine in a bowl. Add the lime juice and salt.
- For the fried pork belly: In a Dutch oven, heat enough peanut oil for frying at high heat. Gently place the pork belly in the peanut oil and fry for 1 or 2 minutes. Remove pork and set aside.
- Slice the hoagie rolls in half and toast. Add the guacamole to the bottoms of the rolls. Add the fried pork belly on top. Add the pomegranate seeds, onion, tomato and pickled jalapeños on top. Place the top halves of the rolls on top and toast. Slice the tortas in half. Enjoy!
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
542 |
| Total Fat |
39 g |
| Saturated Fat |
10 g |
| Carbohydrates |
48 g |
| Dietary Fiber |
13 g |
| Sugar |
9 g |
| Protein |
8 g |
| Cholesterol |
16 mg |
| Sodium |
304 mg |
| Serving Size |
1 of 12 servings |
| Calories |
542 |
| Total Fat |
39 g |
| Saturated Fat |
10 g |
| Carbohydrates |
48 g |
| Dietary Fiber |
13 g |
| Sugar |
9 g |
| Protein |
8 g |
| Cholesterol |
16 mg |
| Sodium |
304 mg |
