Recipe Courtesy of Executive Chef Abraham “Abe” Botello, West Coast Tavern, San Diego
Makes 4 servings
The Pork Belly
5 lbs. pork belly
1 T. seasoning spice rub
½ onion, rough chopped
3 cloves garlic
1 c. rough chop celery
¼ t. pepper
2 T. salt
Using a knife, score pork belly in a cross hatched patter. Take a deep roasting pan and preheat on stove. After heating, drizzle with about 3 tbs of olive oil.
Rub seasoning spice on pork belly and sear on roasting pan. Keep a close eye while searing, being careful not to burn the rub. Once seared nicely on both sides, add remaining ingredients and cover with water. Pork belly should be completely submerged under the water. Braise at 350°F for 1 hour.
After 1 hour, drain enough water to expose the fat layer. Continue cooking pork belly UNCOVERED for 2 hours.
After 3 hours, pork belly should be tender and the fat layer should be crispy. Cook longer if needed. Pull the pork belly and let cool, transfer to a cooling pan. Reserve braising liquid for mole sauce.
The Mole
2 oz. dried chile poblano (by weight)
1 red dry chile
¼ c. hazelnuts
¼ c. walnuts
¼ c. chocolate chips
1 bayleaf
1/3 c. dark toasted bread crumbs
¼ charred red onion (on grill)
¼ c. whole charred garlic cloves
2 T. cocoa powder
½ T. sesame seeds
½ t. whole clove
21 cinnamon sticks
½ t. allspice
1 T. pepper
1 T. honey
¼ c. brown sugar
5 c. pork belly braising liquid
In a pot, heat 3 tbsp of olive oil. Add all the chiles, nuts and spices and toast.
Char garlic and onion over an open flame. Add to pot, and stir continuously. Add bread crumbs, and remaining ingredients. Add pork belly braising liquid and simmer until slightly thickened.
Puree with stick blender or regular blender and pass through a strainer.
To Serve: Portion pork belly to about 4- to 5-oz. portion and place in a pan on medium heat. Add about 1.5 cups of mole sauce, thinning sauce as desired. Let simmer on medium to low heat for 15 minutes. Serve over rice or white beans.