Side Dishes/

Red-Chile Braised Pork Belly with Greens

This is a test of WP recipe editor
Servings: 6


  • 4 1/2pounds pork belly, cut into 4 equal portions
  • 4driedguajillo chiles, stemmed, seeded and torn into large pieces
  • 3cloves garlic, peeled
  • 1tablespoon cider vinegar
  • 1 tablespoon dark brown sugar
  • 1teaspoon salt
  • 1canChipotles en adobo
  • 1teaspoonMexican oregano
  • vegetable or olive oil
  • 2medium bunches of greens (about 24 ounces) (quelites are our favorite but you can also use kale, Swiss Chard,) stems removed, cut crosswise into 1/2-inch strips—you should have about 8-10 cups


Cut the 2 slabs of pork belly in half, making 4 equal portions.  Place into the slow cooker.

Combine all the marinade ingredients (guajillo through oregano),  in a blender with 2 cups of water and blend to a smooth puree.  Pour through a medium mesh strainer into the slow cooker. Cover and turn on the slow cooker to high and cook for 4 hours.  (My slow-cooker can be programmed to switch from high after 6 hours to a “keep warm” temperature for up to another 6 hours. Some slow cookers click to “keep warm” automatically; others need to be switched manually.)

Remove the pork from the marinade and place on a paper-towel lined deep plate or baking dish.  Place more paper towels on top of the belly and weigh the belly down with a heavy dish or platter.  Allow the marinade to cool before placing in a sealed container.   Keep both in your refrigerator overnight.

When ready to serve remove the weighted pork belly and marinade from the refrigerator. In a large 12-inch skillet film with oil and turn pan to medium-high heat.  When hot, add the red chile marinade.   Cook, stirring nearly constantly, until the consistency of tomato paste, about 4 minutes.  Taste and season with salt if needed.  Add the greens and cook until just wilted 7-8 minutes.

In a separate 12-inch skillet over medium-high heat.  Lightly film the skillet with oil and place the belly in the skillet skin side down.  Allow to skin to brown for ____ minutes.   Using tongs, flip the belly and nestle into the greens, skin side up.  Cook an additional _____ minutes to warm through.

TK Plating description