mojo candied jalapeno pepper bbq pork belly

(1 rating)
Recipe by
Sherri Williams
Crestview, FL

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

  • 3 lb
    pork belly
  • 1 jar
    uncle gary’s gourmet candied jalapeno bbq sauce, divided
  • MOJO STOCK
  • 3 c
    ham stock
  • 3/4 c
    sour orange juice (you can sub. ¼ cup lime or lemon juice to ½ cup orange juice)
  • 1 lg
    onion, cut in half
  • 6 lg
    garlic cloves
  • 1/2 bunch
    cilantro stems, chopped
  • 2 tsp
    mexican oregano
  • 2
    bay leaves
  • 2 tsp
    cumin powder
  • 1 tsp
    chipotle chili powder
  • 1/2 tsp
    coriander seeds
  • 1/2 tsp
    red pepper flakes
  • kosher salt as needed

How To Make mojo candied jalapeno pepper bbq pork belly

  • 1
    Combine Mojo stock ingredients in a mixing bowl.
  • 2
    Add 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.
  • 3
    Meanwhile combine remaining stock with ½ of the BBQ sauce. Reduce by half in small sauce pan.
  • 4
    Preheat 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.

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