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Pork Belly En Mole Verde Recipe

Name: Ophelias PORK BELLY EN MOLE VERDE Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 kg Pork belly; 2 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 300 g Broccolini; 1 tbs Olive oil; 1 tsp Salt; 1 tsp Garlic powder; 500 g Baby potatoes; 4 tbs Butter; 4 cloves Garlic, minced; 2 tbs Parsley, chopped; 1 tsp Salt; 500 g Tomatillos, husked and chopped; 1 cup Cilantro, chopped; 1 whole Jalapeño, chopped; 2 cloves Garlic, minced; 1 cup Pumpkin seeds (pepitas); 3 tbs Lime juice; 1 tsp Salt

Inspired by Ophelia

Time3h

Serves4

Roasted Pork Belly, Crispy Broccolini, Garlic Butter Potatoes, Mole Verde Sauce

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Frequently paired with

The best thing to pair and share with PORK BELLY EN MOLE VERDE

Selected to pour

Clos Tue Boeuf ‘Petit Blanc’ 2016

France (Loire) Sauvignon Blanc

crisp · bright acidity · herbal

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Ingredients

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Pork Belly

2.2 lb (1 kg) Pork belly

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Crispy Broccolini

10.6 oz (300 g) Broccolini

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp Watkins garlic powder

Garlic Butter Potatoes

1 1/8 lb (500 g) Baby potatoes

4 tbs Butter

4 cloves Garlic, minced

2 tbs Parsley, chopped

1 tsp Celtic sea salt

Mole Verde Sauce

1 1/8 lb (500 g) Tomatillos, husked and chopped

1 cup Cilantro, chopped

1 whole Jalapeño, chopped

2 cloves Garlic, minced

1 cup Pumpkin seeds (pepitas)

3 tbs ReaLime juice

1 tsp Celtic sea salt

Method

Roast Pork Belly

Prepare the Pork Belly

Preheat the oven to 160°C (320°F). Score the skin of the pork belly and rub salt and black pepper all over. Drizzle with olive oil.

Roast the Pork

Place the pork belly in a roasting pan and roast for about 2 hours, or until the skin is crispy and the meat is tender.

Rest

Let the pork belly rest for 10-15 minutes before slicing.

Prepare Crispy Broccolini

Roast Broccolini

Toss the broccolini with olive oil, salt, and garlic powder. Spread on a baking sheet and roast in the oven for 15-20 minutes until crispy.

Make Garlic Butter Potatoes

Boil Potatoes

Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.

Sauté with Garlic Butter

In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add the boiled potatoes and parsley, toss to coat. Season with salt.

Prepare Mole Verde Sauce

Blend Ingredients

In a blender, combine tomatillos, cilantro, jalapeño, garlic, pumpkin seeds, lime juice, and salt. Blend until smooth.

Heat Sauce

Transfer the sauce to a saucepan and heat over medium heat for 10 minutes.

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