Chile Paste and Pork Belly

September 27, 2012 by Kenmore

By Chef Justin Large


preparation time
0 mins

cook time




30 ounces brown sugar (for brine)

30 ounces salt (for brine)

20 hot water (for brine)

1 carrot (for pork belly/Panza)

1 onion (for pork belly/Panza)

10 cloves of garlic chopped (for pork belly/Panza)

1 beer (for pork belly/Panza)

10 allspice berries (for pork belly/Panza)

1 bay leaf (for pork belly/Panza)

6 chile de arbol (for pork belly/Panza)

1 tablespoons coriander (for pork belly/Panza)

0.25 cup chile paste (for pork belly/Panza)

5 Guajillo chiles (Chile Paste for Panza)

3 Ancho chiles (Chile Paste for Panza)

2 Pasilla chiles (Chile Paste for Panza)

0.5 cup water (Chile Paste for Panza)


Method (for brine)

Mix ingredients well, until salt and sugar are dissolved Brine Panza (pork belly) for 24 hours

Method (for pork belly/Panza)

Score and render pork belly over low heat until well browned. Remove bellies, saute carrot, onion, and garlic until golden. Add chile paste and cook for approximately 5 minutes. Deglaze carrot/onion/garlic mix with white wine, cook for 2 minutes. Remove from heat. Arrange bellies in braiser, add carrot mixture and remaining ingredients. Add pork stock to 2/3. Bring to a simmer, adjust seasoning of liquid, cover with foil and braise in a 350 degree oven for approximately 3 hours. Once done, allow belly to cool in the braising liquid. Portion belly as needed

Method (Chile Paste for Panza)

Stem, seed, and tear all chiles into pieces. Briefly toast chiles in broiler until evenly toasted. Soak chiles in boiling water for 30 minutes. Blend chiles and ½ C water until smooth


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