6 servings
Context
In the embrace of two contrasting landscapes, our kitchens in Tulum and San Jose del Cabo celebrate the humble pork belly, each telling a different story. While the slow-cooking technique remains our unwavering constant, it’s the flavors that dance to the tunes of their surroundings. In Tulum, the lush jungle and rich Mayan heritage shape our culinary journey. In San Jose del Cabo, however, it’s the Pacific’s vast expanse and the unique oasis nestled in the Baja desert that inspire. And from this desert blooms a special treat—the sweet dates, which lend a delightful contrast to the rich succulence of the pork belly. Welcome to San Jose del Cabo’s rendition of this fall favorite.
1. Brine :
| 3 kg | Pork belly |
| 6 liters | Water |
| 360 g | Salt |
| 240 g | Sugar |
- In a large bowl, mix water, salt, and sugar until dissolved.
- Submerge the pork belly in the brine for 4 hours.
2. Rubb:
| 45 g | Black pepper |
| 22 g | White pepper |
| 45 g | Coriander seed |
| 45 g | Ground cinnamon |
| 8 g | Cumin |
| 45 g | Kosher salt |
- Toast the spices in a pan until aromatic.
- Grind until you get a powder.
- Remove pork belly from the brine, dry it, and spread the Rubb over it, avoiding the skin.
3. Cooking:
| 6 liters | Water |
| 375 g | Leek |
| 375 g | Celery |
| 750 g | White onion |
| 750 g | Carrot |
- Chop vegetables and place them in a baking dish.
- Place pork belly on top.
- Add water, cover with aluminum foil, and bake at 180°C (356°F) for 3 hours.
- The internal temperature of the pork belly should reach 170°C (338°F).
- Remove from oven, let it cool, and cut into 300 grs (10.6 oz) portions.
4. Date Purée:
| 450 ms | Fresh dates |
| 75 g | White onion |
| 1 | Pasilla chilli |
| 75 ml | White wine |
| 45ml | Apple cider vinegar |
| 3 g | kosher salt |
| 15ml | vegetable oil |
- Pit and chop the dates.
- Clean and chop the pasilla chili.
- Finely chop the onion and sauté. Add dates, chili, wine, and vinegar. Cook for 20 mins on low heat.
5. Swiss Chard:
| 300 g | Swiss chard |
| 8 g | Whole garlic |
| 60 ml | White wine vinegar |
| 15 ml | Vegetable oil |
| 4.5 g | Salt |
- Prepare the chard, remove fibrous stems, and cut in half.
- Sauté garlic in oil, add chard and vinegar. Mix, season, and remove from heat.
6. Carrots:
| 300 g | Carrot |
| 45 g | Butter |
| 15 ml | Olive oil |
| 3 g | Salt |
| 1.5 g | Black pepper |
- Mix carrots with olive oil, salt, and pepper. Grill for 5 mins. Finish with butter.
7. Serve:
- In a pot, heat the pork belly with the cooking juice.
- In a pan with oil, sear the pork belly on the skin side.
- Serve with the purée, carrots, and Swiss chard on the side.
