Bone-In Chorizo Pork Belly with Ensalada Chicharrón con Arroz, Heirloom Tomato ‘Pico,’ Salsa de Suegra, Margarita
Recipe courtesy of Andrew Haapala, Executive Chef, The Country Club of Virginia (Richmond, Va.)
Ingredients
- Ingredients for the Chorizo Belly:
- pork belly - 1 ea.
- dark brown sugar - 16 ozs.
- kosher salt or fine salt - 8 ozs.
- pink curing salt - 6 gms. (~1 tsp.), also known as Instacure No. 1
- cloves - 1/2 tsp.
- allspice - 1/4 tsp.
- grated nutmeg - 1/4 tsp.
- freshly ground black pepper - 2 tsps.
- Ingredients for the Green Purée Base:
- poblano pepper - 1 ea., large, charred and peeled
- serrano or jalapeño peppers - 2 ea., stems removed
- fresh cilantro - 1 cup, packed (leaves and tender stems)
- garlic cloves - 6 ea., peeled
- apple cider vinegar - 1/4 cup (Chef’s note: The acidity mimics traditional chorizo fermentation.)
- Ingredients for the Ensalada Chicharrón con Arroz:
- cooked white rice - 2 cups, chilled or room temperature
- chicharrón (pork cracklings) - 1.5 cups, broken into bite-sized pieces
- Roma tomatoes Roma tomatoes - 2 ea., small diced
- red onion - 1/2 cup, fine diced
- fresh cilantro - 1/4 cup, chopped
- avocado - 1 ea., large, small diced
- sweet corn - 1/2 cup, roasted
- fresh lime juice - 3 Tbsps.
- extra virgin olive oil - 2 Tbsps.
- salt and black pepper - to taste
- Ingredients for the Salsa de Suegra:
- tomatillos - 10 ea., husked and rinsed
- green tomato - 6 ozs., rough chop
- serrano chilies - 3 ea., stemmed with seeds kept intact for heat
- scallions - 2 Tbsps., finely chopped
- cilantro - 2 Tbsps., rough chop
- salt - to taste
- water - 1/3 cup
- Ingredients for the Heirloom ‘Pico’:
- mixed toy box tomatoes - 1.5 lbs., cut nicely
- shallot - 1/2 cup, fine dice
- jalapeño or serrano pepper - 1-2 ea., stemmed, seeded, and finely minced
- fresh cilantro - 1/2 cup, rough chop
- fresh lime juice - 2 Tbsps.
- garlic clove - 1 ea., small, finely grated or minced
- chive flowers - 1 Tbsps.
- lemon oil - 1/4 cup
- white wine vinegar - 1 Tbsp.
- kosher salt and black pepper - to taste
- scallion - 1 bunch, sliced on bias
- Ingredients for the Margarita:
- Blanco tequila - 2 ozs. (Chef’s note: 100% blue agave is highly recommended.)
- Grand Marnier - 1 oz.
- fresh lime juice - 1 oz.
- agave nectar or simple syrup - 1/4 oz.
- kosher salt or Tajín - for coating the rim
- lime wedge - for the garnish and rimming
Instructions
Procedure for the Salsa de Suegra:
- Remove the papery husks from the tomatillos and rinse them thoroughly in cold water to eliminate any sticky film.
- Chop the components: Dice the unripe green tomato into small, uniform cubes. Coarsely chop the scallions and cilantro.
- Remove the stems from the serrano peppers and coarsely chop them, leaving the seeds inside for maximum spice.
- Pulse and blend: Place the chopped ingredients in a blender jar in batches, if necessary, then add water. Pulse for just a few seconds per addition. You want a coarse, rustic, and chunky texture rather than a smooth puree.
- Season to taste with salt and pepper.
Procedure for the Ensalada Chicharrón con Arroz:
- In a large mixing bowl, combine the cold cooked white rice and sweet corn.
- Toss in the diced tomatoes, finely chopped red onion, and fresh cilantro leaves.
- Whisk the fresh lime juice, extra virgin olive oil, salt, and black pepper together in a small bowl. Pour over the rice mixture and toss gently to coat the grains thoroughly.
- Just before serving, gently fold in the cubed avocado and the crispy chicharrón pieces. Serve immediately to keep the pork rinds perfectly crunchy.
Procedure for the Margarita:
- Run a lime wedge around the top outer edge of a rocks glass. Dip the damp rim into a shallow plate of coarse salt until coated. Fill the glass with fresh ice and set it aside.
- Pour the Blanco tequila, orange liqueur, and freshly squeezed lime juice into a cocktail shaker. If you like a slightly sweeter profile, add the optional splash of agave nectar now.
- Fill the shaker with a generous handful of ice cubes. Seal the shaker, then shake hard for 10–15 seconds until the stainless-steel exterior is fully frosted and ice-cold.
- Strain the liquid through a bar strainer into your rimmed glass. Drop a fresh lime wheel or wedge on top as a finish and serve instantly.
Procedure for the Heirloom ‘Pico’:
- Mix all ingredients besides tomatoes and season to taste.
- Toss tomatoes in dressing 30 minutes before serving.
Procedure for Chorizo Belly (Curing and Pellicle):
- In a blender or food processor, combine the charred poblano, serrano peppers, fresh cilantro, garlic, and apple cider vinegar. Blend until a smooth, thick green paste forms.
- Apply the cure evenly over all sides of the pork belly first.
- Coat the entire seasoned belly with your green purée, ensuring total coverage.
- Carefully slide the slathered belly into a high-barrier vacuum pouch, pull a full vacuum, and seal double bag if needed.
- Cure in your walk-in at 34°F-38°F. Flip and massage the bag daily to ensure the green marinade stays in constant contact with the pork.
- On day 7, remove the belly. Wash off the excess paste under cold water. Let it sit uncovered on a wire rack in the cooler for 24 hours to form a tacky pellicle.
Rational iCombi Pro & VarioSmoker Setup:
- Fill the VarioSmoker box with applewood or hickory chips. Do not pack them too tightly.
- Plug the VarioSmoker power supply into its transformer. Connect the USB interface cable directly into the front USB port of your Rational oven.
- Choose the Smoking / Low-Temperature Cooking path from the cooking modes.
- Configure parameters: Set the browning/sear level to Light/Medium. Set the final target core temperature to 155°F (65°C).
- Load and probe: Once the oven is preheated and emits smoke, place the pork belly flat on the grid shelves. Insert the multi-point core probe directly into the center of the thickest slab.
- Chill and set: When the probe alarm rings, pull the belly out and chill it while pressed.
