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Chef and restaurateur Ryan DePersio (Battello, Fascino, Nico Kitchen + Bar) shows off his recipe for pork belly chili, his pick for putting the pig back in the pigskin sport – or any sport for that matter.
Pork Belly Chili with Cilantro & Sour Cream
1 lb. ground pork
1 lb. ground veal
3 cups cooked pork belly (cut into 1½-inch batons)
2 onions (small dice)
2 green bell peppers (small dice)
2 poblanos (small dice)
1 tbsp. chopped garlic
1 cup canned black beans (rinsed)
1 12-oz. bottle of beer (lager or pale ale)
8 oz. canned crushed tomatoes
3 cups chicken stock
1 cup picked cilantro leaves
1 cup sour cream
Fresh lime wedges
2 cups shredded white cheddar
3 tbsp. canola oil
1 tbsp. unsalted butter
5 tbsp. masa harina mixed with ½ cup of water and tbsp. chili powder
Place a large pot on high heat and add oil. When pan is hot, lower to medium heat and add pork belly batons. Render down slowly and brown. Once they are crispy, add ground pork & veal to pan and caramelize as well. Cook for 10-15 minutes, stirring every few minutes.
Add onions, peppers, poblanos and cook for another 10-15 minutes. Stir in garlic and deglaze with beer. Cook beer down by half. Add stock, beans & tomatoes and simmer on low for 20 minutes. Stir in masa harina mixture a little at a time to thicken. Serve hot in a cup with a teaspoon of sour cream, a pinch of cheddar and a few cilantro leaves. Squeeze lime over top.
Enjoy!
How to slow bake pork belly
1 side of pork belly
Salt and pepper
¼ cup olive oil
10 sprigs fresh thyme
2 garlic cloves
½ onion sliced
1 quart chicken stock
Place thyme, stock, cloves and onion in a hotel pan.
Rub pork belly with olive oil and season with salt and pepper.
Place belly in a perforated pan and place on top of hotel pan, so belly will steam with aromatics underneath. Cover with foil and place in oven at 325 degrees for 3½ hours. When done, place on a half sheet and cover with plastic wrap and cover with another tray. Weigh down with something heavy. Place in fridge to chill and press overnight. Cut to order.
Executive Producer: Bradley Werner, p.g.a., Producer/Director: Alex Mamlet, Camera 1/Editor: Steven Greenstreet, Camera 2: Pete Demas, Camera 3: Alfie Alcantera, Food Stylist: Carolina Penafil, Sound: Parker Colt, Production Assistant: Naryan Sawyers, Motion Graphics: Xac Branch