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Braised Latin Chili Pork Belly with Avo Puree and Jicama Slaw

Braised Latin Chili Pork Belly with Avo Puree and Jicama Slaw

Featuring Custom Culinary® True Foundations® Latin Chili Concentrate

Pork belly slow-braised in a rich blend of roasted pork broth and True Foundations® Latin Chili Flavor Concentrate, served with a crisp jicama slaw and avocado crema for a bright, balanced finish.

Made with

  • True Foundations® Latin Chili Liquid Flavor Concentrate

What You'll Need

Pork Belly  
1¼ lbs. Pork Belly
6 oz. Custom Culinary® True Foundations® Latin Chili Concentrate
32 oz. Roasted Pork Broth
Jicama Slaw  
1 cup Jicama, julienne
1 cup Carrot, julienne
1 cup Cucumber, sliced
1 cup Belly Pepper, sliced
¼ cup Chives
4 tbsp. Olive Oil
1 Lime juiced
To Taste Salt

Preparation

  1. Cut pork belly into 3.5 oz portions and marinate in Latin Chili Flavor Concentrate for 4 hours.
  2. Sear all sides and add pork broth.
  3. Braise for 70 minutes at 350 degrees Fahrenheit.
  4. Assemble the jicama slaw and plate with avocado crema.