4 Serves
12 Hrs


Pork Belly
½ cup honey
1 sprig rosemary
2 bay leaves
10 grams thyme
½ head garlic
25 grams parsley
5 tablespoons black pepper, cracked
225 grams salt
3 cups water
300 grams pork belly
1 tablespoon vegetable oil
4 chiles anchos, deveined
4 guajillo chiles, deveined
2 chiles de árbol, deveined
2 cloves garlic
1 cup orange juice
1 stick cinnamon
2 tablespoons brown sugar
1 tablespoon oregano
½ tablespoon cumin
2 tablespoons vinegar
1 bay leaf
3 grains black pepper
1 whole clove
2 sprigs cilantro (coriander)
2 pork hocks
Vinegar tortilla
200 grams masa (corn dough)
1 tablespoon balsamic vinegar
5 grams puréed chipotle
Pomegranate agar
1 cup pomegranate juice
2.5 grams agar agar
Garlic chips
1 head ajo macho garlic (the head is only one clove)
4 cups milk
Oil for frying
To serve
2 sliced spring onions
2 sliced radishes
4 teaspoons toasted peanuts, chopped
Pork Belly
Place all ingredients except the pork belly in a saucepan. Heat to the boiling point, remove from the stove and let cool.
Place the pork bellyin a container and add the liquid. Cover and marinate for 36 hours.
Rinse the pork belly, place in a sealed vacuum bag and cook at 78°C for 12 hours.
Sauté chiles and garlic in oil in a saucepan until golden. Add orange juice, cinnamon, brown sugar, oregano, cumin, vinegar, bay leaf, black pepper and the clove; heat to a boil, remove from stove and let cool.
Place this liquid in the blender with the cilantro and blend. Pour into a pan with the pork hocks and simmer for 3 hours; strain, remove fat, and season.
Vinegar tortilla
Mix all the ingredients. Make 20-gram balls, flatten with a tortilla press, and cook on a griddle.
Pomegranate agar
Heat and reduce the juice to one half. Add agar agar and stir until dissolved.
Pour onto a tray lined with aluminum foil. Cool until jelled and cut circles with a cookie cutter.
Garlic chips
Slice the garlic and place in a saucepan with 1/3 of the milk and heat to a boil; drain and repeat the procedure twice.
Drain well and fry the garlic in oil until golden.
To serve
Put the tortillas on the plates as a base topped with the pomegranate-agar disks.
Sear the pork belly on both sides in a frying pan and place on top of the pomegranate agar.
Make a line of adobo across the meat and decorate with slices of spring onions, radishes, toasted peanuts, and garlic chips.