CRISPY BEER-BRAISED PORK BELLY WITH SALSA BORRACHA - Cuisine Magazine - From New Zealand to the World
Served with: CARAJILLO PATRON XO This crispy, beer-braised pork belly is served with the famous Mexican salsa borracha (‘drunken salsa’).
Ingredients
- 600g pork belly
- 60g fine salt
- FOR THE SALSA BORRACHA
- 1kg tomatoes
- 40ml canola oil
- 1½ medium-sized brown onions, sliced
- 2 cloves garlic, sliced
- 2 red chillies (medium hot), sliced
- 355ml stout beer
- 20g roasted, sliced almonds
- pinch of sugar
- TO SERVE
- canola oil
- ⅓ cup diced onion
- 1 clove garlic, sliced
- 100g fresh kale
- dash of cider
- pinch of instant coffee
- 100g whipped cream
- 30g toasted sesame seeds
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