pork belly cooked on Cinder grill indoor grill precision cooker

Pork Belly with Sofrito

Pork Belly with Sofrito

Our Chef learned this tangy sofrito recipe from an old sous chef in Miami.  It’s simple and goes with everything from seafood to roasts to bread! He also uses McCormick’s Montreal Steak Seasoning as an easy option to gently flavor roasts.

 

pork belly cooked on Cinder grill indoor grill precision cooker

pork belly cooked on Cinder grill indoor grill precision cooker

 

INGREDIENTS

  • 2 lb Pork Belly, Skin On
  • 2 Tbsp Montreal Steak Seasoning (or other rubs suitable for pork or roasts)

For the Sofrito:

  • 2 Tbsp Olive Oil
  • 2 each Shallot, peeled and chopped
  • 4 each Garlic cloves, minced
  • ½ bunch Cilantro, chopped
  • ½ bunch Parsley, chopped
  • 1 can crushed tomatoes
  • Salt and pepper to taste
  • 1 tsp Cumin Seed, ground

pork belly cooked on Cinder grill indoor grill precision cooker

pork belly cooked on Cinder grill indoor grill precision cooker

 

METHOD

  1. With a very sharp knife, score the pork belly skin. Rinse the pork belly and pat dry.  Season with salt and pepper or your favorite spice rub

  2. Place the pork belly on the Cinder grill, close the lid and set the temperature to 185°F. (this will take approximately 4.5 - 5 hours and can be done ahead of time and chilled for up to a week in the refrigerator, then crisped for serving in under 30 minutes) After the first 2 hours check the drip pan every 30 minutes and empty if needed

  3. While the pork belly is cooking, blend together the olive oil, shallots, garlic, cilantro and parsley using a blender or food processor.  Should be smooth but doesn’t need to be completely free of chunks

  4. Using a small saucepan over medium high heat, add the mixture and cook until aromatic and deep green.  (this step should take about 8 minutes, do not rush this step, you can lower the heat if necessary but you want to make sure the mixture is thoroughly cooked to prevent a raw garlic & bitter taste in your sauce)

  5. Once the mixture is cooked thoroughly, add the tomatoes and season.  Let simmer over low heat for 15 minutes

  6. Remove from the heat and adjust seasoning if necessary. (at this point you can serve it like it is or blend again for a smoother texture)

  7. Once pork belly has reached temperature, remove from the Cinder and allow to rest

  8. Gently clean the griddle plates and set your Cinder to sear

  9. While the Cinder is heating up, cut the pork belly into 1 inch thick strips

  10. Lay your pork belly, cut side on the searing plate, and close the lid.  Sear for 1-2 minutes or until crispy

  11. Gently remove the pork belly from the cinder and serve with your sofrito sauce and fresh sliced apples 

  12. Optional garnishes can include cilantro, scallions, peppers, etc.. based on your preference

     

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