Eat.Local.Together

Mole Glazed Pork Belly Steamed Brunch Bun

 

 

Created by on June 30, 2023

Ingredients

Pork belly

  • 1 pound pork belly skin on or skinless
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • a few grinds of black pepper

Mole

  • 1 tablespoon olive oil
  • 1/4 cup pumpkin seeds
  • 1/3 cup sliced almonds
  • 2 medium onions, julienne
  • 8 garlic cloves
  • 4 teaspoons cumin seeds or ground
  • 4 teaspoons coriander seeds or ground
  • 1 teaspoon anise seed or ground
  • 4 teaspoons whole cloves or ground
  • 3 ounces Guajillo Chile, dried
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 cup raisins
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 3 ounces dark chocolate
  • salt and pepper to taste

Bun

  • 8 steamed buns, frozen
  • 8 whole eggs
  • 1 avocado, sliced into 8 slices
  • 1/2 cup pickled veggies (julienne onion, matchstick carrot, sliced cucumber)
  • Cilantro for garnish

Instructions

Pork Belly

  1. Preheat oven to 450°F. Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, skin side up / fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.)
  2. Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate at least a few hours and up to 2 days. Once chilled, slice into thick pieces.

Mole

  1. Heat the olive oil in a separate large, heavy-bottomed saucepan over medium-high heat. Add the onions and sauté until golden brown and just starting to caramelize, approximately 12 minutes, stirring frequently. Reduce medium heat. Add the pumpkin seeds, sliced almonds, garlic, cumin seeds, coriander seeds, whole anise seeds, and whole cloves to the saucepan. Sauté for 1-2 minutes, until garlic becomes fragrant, stirring continuously. Add the dried chiles to the pot and stir to combine. Sauté for approximately 2-3 minutes or until chiles start to soften.
  2. Add chicken stock, cinnamon stick, bay leaves, raisins, marjoram, thyme, and oregano to the saucepan and mix well. Bring to a low boil, cover, and reduce to a simmer. Cook until chiles are very soft, approximately 30-35 minutes.
  3. Stir in the tomato paste and cook for an additional 1-2 minutes. Remove from heat. Add the chocolate. Allow sauce to cool for 10 minutes and the chocolate to melt. Working in batches, transfer sauce mixture to the bowl of a blender and puree until smooth.

Bun

  1. In a non-stick skillet, fry an egg, with a pinch of salt, over medium. Set aside.
  2. In a separate skillet, sear until crisp. Glaze both sides with the mole sauce while cooking.
  3. Steam buns in microwave with wet paper towel over them. Follow directions on back of package.
  4. To assemble sandwich, place a piece of the pork belly, more mole sauce, a fried egg, a few slices of avocado, pickled veggies and some cilantro.
  5. Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate overnight.

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