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

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Prep Time4 hr
Cook Time12 min

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


    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

      • 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).

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!