Crispy Pork Belly With Manchamantel Sauce

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6 lb. Sysco Block and Barrel pork belly
2 Tbsp. Sysco Imperial McCormick ground black pepper
½ Tbsp. Sysco Imperial McCormick ground cinnamon
½ tsp. Sysco Imperial McCormick ground cloves
¼ tsp. Sysco Imperial McCormick ground allspice
3 Sysco Imperial McCormick bay leaves, crumbled
10 sprigs fresh thyme
2 oz. Sysco Classic kosher salt
1 oz. Sysco Classic sugar
½ cup honey
¼ cup rendered pork or duck fat Canola oil, rendered pork or duck fat for searing
¼ lb. whole dried ancho chilies, stems and seeds removed
¼ lb. ripe banana
1 large green apple, peeled and cored
1 lb. fresh pineapple, trimmed, skinned and cored
1½ tsp. brown sugar
¼ lb. Roma tomatoes
1½ tsp. Sysco Imperial McCormick ground cinnamon
1½ tsp. apple cider vinegar Pinch of ground cloves
1 tsp. salt
1½ tsp. peanut oil or lard
Roasted poblano corn Chayote squash, sliced and steamed until tender
30 pearl onions, blanched Plantain, sliced and fried until crispy
1 cup fresh pineapple, diced


In a large bowl, coat the pork belly with the cure spices and the honey and toss to coat evenly.
Place in a nonreactive container, cover and refrigerate for 24 hours. Heat a sous vide circulator to 160 degrees. Remove the pork from the cure, rinse and pat dry. Vacuumseal pork belly with the rendered fat. Submerge the sealed pork into a preheated water bath and cook for 24 hours. Remove pork from water bath and let rest for 15 minutes. Plunge into an ice bath and chill for 20 to 30 minutes. Refrigerate until completely chilled.
Alternatively, instead of using a circulator, heat an oven to 250 degrees. Place pork belly in a hotel pan and cover with rendered fat. Bring to a simmer on the stovetop, then place in the oven and cook, uncovered, until pork is forktender, three to four hours. To make the dish even quicker and easier, use a precooked pork belly, such as Sysco Imperial Sous Vide Pork Belly.
Heat your oven to 350 degrees. Place chilies in a castiron skillet and toast both sides, being careful not to burn them. Bring a quart of cold water to a boil and add the chilies. Lower the heat and simmer for 10 minutes. Drain and set aside. Toss banana, apple and pineapple with brown sugar and roast in a large pan for 10 to 15 minutes. Add tomatoes to the fruit mixture and roast 10 minutes longer. Place chilies, fruit mixture, cinnamon, vinegar, cloves, and salt in a food processor and purée until smooth. Add a little water if necessary to thin the sauce slightly. Strain if desired. Place oil or lard in a deep skillet. Heat until almost smoking and add the sauce. Fry for 3 to 5 minutes, stirring constantly. (Makes 3 cups of sauce.)
To serve, warm the sauce and set it aside. Warm the poblano corn and set it aside. Divide the pork belly into 4 ounce portions. Heat the oil to almost smoking. Reduce the heat to medium and sauté the pork belly until it’s browned on all sides and warmed through. Divide sauce among plates, top with pork belly. Garnish with corn, chayote squash, pearl onions, fried plantain chips and diced pineapple.