mojo candied jalapeno pepper bbq pork belly
(1 rating)
Just when I said to myself...I can't possibly ever top my last pork belly recipe, then I created this! It is incredibly sinful & darn right delicious. Consume in moderation. Cooking with love & Passion sw :)
(1 rating)
yield
8 -10
prep time
10 Min
cook time
3 Hr 45 Min
Ingredients For mojo candied jalapeno pepper bbq pork belly
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3 lbpork belly
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1 jaruncle gary’s gourmet candied jalapeno bbq sauce, divided
- MOJO STOCK
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3 cham stock
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3/4 csour orange juice (you can sub. ¼ cup lime or lemon juice to ½ cup orange juice)
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1 lgonion, cut in half
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6 lggarlic cloves
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1/2 bunchcilantro stems, chopped
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2 tspmexican oregano
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2bay leaves
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2 tspcumin powder
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1 tspchipotle chili powder
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1/2 tspcoriander seeds
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1/2 tspred pepper flakes
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kosher salt as needed
How To Make mojo candied jalapeno pepper bbq pork belly
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1Combine Mojo stock ingredients in a mixing bowl.
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2Add pork belly to a large stock pot or Dutch oven. Pour ¾ of the stock over pork belly. Bring to a bowl and simmer for 2 ½ hours or until pork belly is tender.
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3Meanwhile combine remaining stock with ½ of the BBQ sauce. Reduce by half in small sauce pan.
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4Preheat oven to 350 degrees. Place simmered pork belly on a cookie sheet; place on the middle rack in the oven. Baste a few times for 30 minutes. Turn oven temperature to broil and brush pork belly with remaining BBQ sauce. Pork is done when BBQ sauce is bubbly delicious.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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