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Mole Poblano Braised Pork Belly - Image 1

Mole Poblano Braised Pork Belly

Mexican cuisinePueblan cuisineLatin American cuisine
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Mole Poblano Braised Pork Belly

Mole Poblano

  1. Other Pork Dishes >
  2. Other Lamb & Goat Dishes >
  3. Other Meat Dishes

Prep: 20 min • Cook: 180 min. Succulent pork belly slow-braised in a luscious, complex Mole Poblano until fork-tender, offering a decadent fusion of rich pork and deep, spiced sauce. Serve with pickled red onions and a side of Mexican rice for a truly unforgettable meal.

Preparation time
20 min
Cooking time
3 hrs
Total time
3 hrs 20 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2lb pork belly(skin on or off, cut into 2-inch pieces)
  • 2 cup mole poblano sauce(prepared, high-quality)
  • 2 cup chicken broth
  • 1 pc onion(large, chopped)
  • 4 pcs garlic(cloves, minced)
  • 1 tsp cumin(ground)
  • 1/2 tsp dried oregano(Mexican)
  • salt(to taste)
  • black pepper(to taste)
  • 2 tbsp vegetable oil

For Serving (Optional)

  • pickled red onions
  • mexican rice
  • fresh cilantro(chopped, for garnish)

Instructions

Prepare the Pork Belly

  1. Pat the pork belly pieces dry with paper towels. Season generously with salt, pepper, cumin, and dried oregano.

Browning and Braising

  1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add pork belly in batches and sear until golden brown on all sides, about 5-7 minutes per batch. Remove pork belly and set aside.
  2. Reduce heat to medium, add chopped onion to the pot, and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Stir in the mole poblano sauce until well combined.
  4. Return the seared pork belly to the pot, ensuring it is submerged in the sauce. Bring to a simmer, then reduce heat to low, cover, and braise for 2.5 to 3 hours, or until the pork belly is fork-tender.
  5. Periodically check the liquid level and stir to prevent sticking. If the sauce becomes too thick, add a little more chicken broth.

Serve

  1. Once pork belly is tender, remove from heat. Skim any excess fat from the surface of the sauce if desired.
  2. Serve the Mole Poblano Braised Pork Belly hot, garnished with fresh cilantro if using, alongside pickled red onions and Mexican rice.

Nutrition

Servings
4
Serving size (imperial)
9.9 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories850.5 kcal303.8 kcal3,402 kcal
Protein55.2 g19.7 g220.8 g
Fat62.8 g22.4 g251.2 g
Carbs25.5 g9.1 g102 g

Tips

  • Sear the pork belly in batches to avoid crowding the pot; this ensures a good crust and even browning.
  • For an even richer flavor, let the braised pork belly cool completely and refrigerate overnight. Reheat gently.
  • A sprinkle of toasted sesame seeds or chopped peanuts can add an extra layer of texture and flavor.

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