The pancita de cerdo started out as a collaborative idea between both back of house and front of house staff, as at Mamasita we like to gather everyone's ideas and involve them where we can. The dish actually started out with ribs, but along the way we decided to change it to pork belly. We've never looked back. With respect to the elote spice blend, this is a closely guarded secret. We can say that it contains five different dehydrated chillies and seasoning.
- 3 kg pork belly, skin on
- pickled red onion, to serve
- fried parsley leaves (see Note), to serve
- 10 chargrilled lime halves, to serve
- 12 guajillo chillies (see Note)
- 20 ml oil
- 180 g onion, diced
- 40 g garlic, diced
- 5 g ground black pepper
- 10 g toasted and ground cumin
- 2 litres pork stock
- 1 litre guajillo sauce (see above)
- 250 g white sugar
- 500 ml sour cream
- 80 ml hot red sauce
- lime juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 3 hours
To make the guajillo sauce, first deseed and lightly toast the chillies in a pan or over a gas flame until slightly charred. Add the oil to a large pot over medium heat and sauté the onion, garlic and spices until caramelised. Add the chillies and stock. Bring to the boil and cook for 20 minutes (until the chillies are well rehydrated). Blitz in a blender until fine, then pass through a metal sieve to make a smooth sauce. Season with salt and pepper to taste.
To prepare the pork belly, preheat the oven to 175°C. Lay the meat in a large roasting tray, lined with baking paper. Cover with the guajillo sauce, then a layer of baking paper. Seal with foil and cover with a flat tray or lid. Cook for 2 hours 20 minutes or until very tender but not falling apart. When cooked, strain the sauce and refrigerate until needed. Transfer and press the pork between clean flat trays lined with baking paper. Wrap well with plastic wrap and refrigerate until well chilled (about 3 hours).
To make the habanero cream, whisk all the ingredients together until smooth. It should taste quite spice and a little zesty. Adjust as necessary. Refrigerate until ready to serve.
To serve, remove the pork skin and excess top layer fat. Cut the pork into 60 g portions (4 x 60 g portions per serve).
To make the guajillo glaze, place the strained sauce in a saucepan over medium-high heat and reduce by one-third or until the mixture coats the back of a spoon.
Brush the warm glaze down the centre of each serving plate. Arrange 4 pork belly pieces on top of each plate. Top with the habanero cream, pickled red onion and fried parsley and garnish with a grilled lime half.
• Wrap the fried parsley leaves in paper towel to absorb any excess oil. Season with salt to serve.