Mexican pork belly with Baja drizzle
INGREDIENTS
1.2kg pork belly
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt flakes
1 teaspoon brown sugar
Steamed rice, to serve
BAJA DRIZZLE
1/4 cup mayonnaise
1/3 cup sour cream
1-2 tablespoons lime juice
2 tablespoons chipotle sauce
2 tablespoons fine chopped coriander, plus extra leaves to serve
METHOD
Step 1
Score the pork belly rind, if not scored already. Place pork on a wire rack over a tray and leave uncovered in the fridge overnight.
Step 2
Preheat oven to 240C/220C fan-forced. Place the pork in the sink on the rack and pour boiling water over the rind. Pat dry thoroughly with paper towel. Place on the bench and rub the oil into the rind. Combine the spices, salt and sugar and rub well into the surface.
Step 3
Place the roast on the rack in a baking dish and cook for 40-45 minutes, until rind crackles. Reduce heat to 180C/160C fan-forced and cook a further 35-40 minutes or until pork is tender. Remove from oven and rest for 5-10 minutes before cutting.
Step 4
To make Baja dressing, whisk all ingredients in a small bowl or jug. Mix until smooth. Season.
Step 5
Serve pork with rice and Baja drizzle, and scatter with extra fresh coriander leaves.
RECIPE NOTES
Note: Start this recipe the day before serving.