Strawberry-Agave Glazed Pork Belly, Black & Blue Mole and Strawberry Pico De Gallo

Name: Strawberry-Agave Glazed Pork Belly, Black & Blue Mole and Strawberry Pico De Gallo
Prep time: 4 h
Cook time: 12 min
Yield: 3
Ingredients: 3 lb piece pork belly; 1 quart chicken stock; 8 oz California Giant strawberries; 3 oz shallot, sliced; 2 cinnamon stick; 1 bay leaf; Salt and pepper, to taste; 12 oz California Giant strawberries, quartered; 32 oz agave nectar; 1 tablespoon dark chili powder; 1 teaspoon coriander; ½ teaspoon cumin; ½ teaspoon black pepper; ½ teaspoon kosher salt; ¼ teaspoon allspice; 1 oz avocado oil; 2 oz pepitas; 4 oz yellow onion, minced; .25 oz dried pasilla chili; 2 oz black garlic clove; 1 tablespoon chili powder; 1 tablespoon cocoa powder; 1 teaspoon cumin; ½ teaspoon cinnamon; ½ teaspoon coriander; 12 oz California Giant blackberries; 10 oz California Giant blueberries; ½ cup water; Salt and pepper, to taste; 12 oz California Giant strawberries, small diced

Prep Time4 hr

Cook Time12 min

Serves3

This Strawberry-Agave Glazed Pork Belly brings a unique flavor to the table with notes of coriander, cocoa powder, cinnamon, and agave nectar.

INGREDIENTS

For the Braised Pork Belly:

3 lb piece pork belly
1 quart chicken stock
8 oz California Giant strawberries
3 oz shallot, sliced
2 cinnamon stick
1 bay leaf
Salt and pepper, to taste

For the Strawberry-Agave Glaze (yield 18 fl oz):

12 oz California Giant strawberries, quartered
32 oz agave nectar
1 tablespoon dark chili powder
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon kosher salt
¼ teaspoon allspice

For the Black & Blue Mole (yield 1 qt):

1 oz avocado oil
2 oz pepitas
4 oz yellow onion, minced
.25 oz dried pasilla chili
2 oz black garlic clove
1 tablespoon chili powder
1 tablespoon cocoa powder
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon coriander
12 oz California Giant blackberries
10 oz California Giant blueberries
½ cup water
Salt and pepper, to taste

For the Strawberry Pico de Gallo:

12 oz California Giant strawberries, small diced
4 oz red onion, minced
2 jalapeno, deseeded and ribs removed, minced
½ oz fresh cilantro, chopped
Juice from 2 limes
2 fl oz corto la padella oil
Salt and freshly ground pepper, to taste

DIRECTIONS

Directions
- - Preheat oven to 325 F.
- - Season Pork Belly with salt and pepper, add to roasting pan with stock and aromatics. Cover and braise for 3-4 hours or until fork tender. Allow to rest before portioning.
- - To make the glaze, combine all ingredients in a medium sauce pot. Reduce by half, strain and reserve for service.
- - To make the mole, Heat oil and toast pepitas on low heat. Add onion, pasilla, black garlic and spices and continue to “toast” on low heat. Deglaze with water and add berries. Season to taste with salt and pepper. Continue to simmer on low until berries are cooked and mole is slightly thickened. Process in blender until smooth. Reserve for Service.
- - Prepare the Pico De Gallo, by tossing all ingredients in a mixing bowl. Reserve for Service.
- - Portion the rested pork belly into 6 oz portions. In a non stick skillet, glaze pork belly with 8 fl oz of Strawberry Glaze and Place into 400 F oven and heat until caramelized.
- - To Plate, Spoon the Mole on the bottom of plate, carefully slice the pork belly and place on top of the mole. Drizzle a spoonful more of the glaze over the pork belly and finish with the Strawberry Pico De Gallo. Garnish with Fresh Cilantro and Queso Fresco (optional).

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