Fried Pork Belly, Smoked White Kidney Bean Puree, and Purslane Salad

A recipe by Enrique Olvera, taken from Mexico from the Inside Out
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Panza de cerdo frita, puré de alubias ahumadas y ensalada de verdolagas

Serves 4

Ingredients

Pork Belly

1 cup (240 g) kosher salt

1 pound (454 g) skinless pork belly

4 large garlic cloves

1 cup (240 ml) olive oil 

Bean Puree

1/2 cup (120 g) dried white kidney beans

2 cups (480 ml) water

1 tsp kosher salt

1 tsp fresh key lime juice

1 tsp olive oil

Smoked Beans

1/2 cup (120 g) white kidney beans

1 tsp kosher salt

1/2 cup (20 g) mesquite shavings

5 avocado leaves

5 guava leaves

Avocado Salsa

1 Hass avocado

Fresh juice of 1 key lime

4 sprigs fresh cilantro (coriander), chopped

1/2 chile serrano, finely chopped

1 tsp kosher salt

Roasted Cucumber

4 1/16-inch (2 mm) slices cucumber

Purslane Salad

2 1/2 cups (100 g) purslane

2 red radishes, thinly sliced

1 cup Smoked Beans

2 tbsp red onion

1/4 cup (60 ml) Avocado Salsa

1 tsp fresh key lime juice

Roasted Cucumber

1/2 tsp kosher salt

Plating

1/4 cup (60 ml) olive oil

Chile powder

Fleur de sel

Method

Pork Belly

Dissolve the salt in water and immerse the pork belly for 1 hour. Drain the belly, place in a 10 by 14-inch (25 by 35 cm) vacuum-sealed bag with the garlic and oil, and seal at 100 percent. Cook in a steam oven at 150°F (65°C) for 13 hours. Chill the vacuum-sealed belly in an ice bath then divide into 3-ounce (90 g) portions.

Bean Puree

Soak the beans in 2 cups (about 500 ml) water for 12 hours. Drain, place the beans in a pot with the water and the salt, and cook over medium heat until soft. Let cool, then blend with the lime juice, oil, and enough cooking liquid to make a smooth puree. Strain through a fine-mesh sieve and place in a pastry bag or squeeze bottle.

Smoked Beans

Soak the beans in 2 cups (about 500 ml) water for 12 hours. Drain, place the beans in a pan with 4 cups (about 1 l) water and the salt, and cookover medium heat until soft. Drain and place on a perforated tray. Place the shavings and avocado and guava leaves in a skillet over high heat and when they begin to burn, cover with a lid. Place the tray with the beans on the middle oven rack, and place the pan with the shavings and leaves, uncovered, on the lower rack. Smoke at 86°F (30°C) for 15 minutes.

Avocado Salsa

Remove the avocado pulp and blend with the rest of the ingredients. Adjust the salt.

Roasted Cucumber

Roast the 4 cucumber slices on a griddle over high heat.

Purslane Salad

In a bowl, mix all the ingredients except the roasted cucumber. Adjust the salt.

Plating

In a skillet, caramelize 4 pieces of the pork belly, fat side down, until browned. Arrange on 4 plates. Place a dollop of the bean puree to one side of each piece. Make a hollow in the center of each dollop of puree and fill with 1 tbsp of the olive oil. Place the purslane salad on the other side of the pork and garnish with a roasted cucumber slice, a sprinkle of chile powder, and a sprinkle of salt.

 

BUY MEXICO FROM THE INSIDE OUT
Mexico From the Inside Out

Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.

Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.