Charred Pork Belly Al Pastor
The long braise is non-negotiable — it renders the fat and makes the belly pull-apart tender.
Ahead: Overnight marinade + 2.5h braise.
Method
chefjasonmckinney.com/recipes/pork-belly-al-pastor
- 1
Make the marinade. Blend guajillo chiles, achiote paste, pineapple juice, apple cider vinegar, garlic, cumin, cinnamon, and salt until completely smooth.
- 2
Marinate pork belly. Rub pork belly all over with marinade. Let sit 30 minutes at room temperature (or refrigerate overnight).Timer: 30 min
- 3
Sear. Heat an oven-safe pan. Sear pork belly skin-side down 2 minutes to get some color.Timer: 2 min
- 4
Braise. Add remaining marinade and 2 cups chicken stock to the pan. Braise at 135°C for 2.5 hours until fork-tender.Timer: 2 hr 30 min
- 5
Grill to finish. Move pork belly to a hot grill, skin-side down. Grill 3–4 minutes per side until charred and caramelized.Timer: 3 min
- 6
Slice and serve. Slice against the grain and serve in warm tortillas with pickled onions, grilled pineapple, and fresh cilantro.
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