Mojo Glazed Chicharron with Calabaza Risotto (pork belly)

 Ingredients

1tbsp ground cumin
1tbsp  ground coriander
1tbsp paprika2tsp granulated sugar

1/2tsp pepper

2tbsp salt
9 lbs pork belly

Mojo Glaze:

2tbsp extra-virgin olive oil
1small onion, minced4cloves garlic, minced

1tsp  ground cumin
1tsp ground coriander

1tsp dry oregano

2cups orange juice

1/4cup white distill vinegar

2tbsp brown sugar

Preparation

Stir together cumin, coriander, paprika, sugar, salt and pepper; rub all over pork belly. Place pork belly, fat side up, on rack in roasting pan; pour in 1 cup water. Cover tightly with foil; braise in 325ºF oven for, about 3 hours or until tender.

Mojo Glaze: Meanwhile, in saucepan, heat oil over medium heat; cook onion and garlic, stirring, until softened, about 4 minutes. Add vinegar, cumin, oregano and coriander; cook, stirring, for 1 minute. Stir in orange juice and bring to boil; cook over medium-high heat until reduced to 1 cup, about 20 minutes. Brush half over pork belly.

Bake pork belly, uncovered until skin it's crispy. Then brushing with remaining glaze halfway through, until internal temperature registers 140ºF, about 1 hour. Wrapped, press and refrigerate until completely cool. Then cut in cubes place on a sheet pan for 15 to 20; let stand for 5min before serving.

Serve with plantain Mash

Plantain Mash

INGREDIENTS

• 4 unripe plantains
• 1½ teaspoons of salt
• 4 tablespoons olive oil
• 2 clove mince garlic
• 1 tablespoon of onion powder 

• 1 cup of water at room temperature

To make pickle onion garnish

• 2 tablespoons of olive oil
• 2 large onions
• 1/3 teaspoon 
• 1 tablespoon vinegar
• 1/2 teaspoon salt 

INSTRUCTIONS

How to make mash

1. Peel the plantains and cut lengthwise, then divide each half into two. Remove the center where the seeds are located (optional, this is just my preference for a smoother plantain mash).
2. Boil the plantains in salted water  until they are very tender.
3. Remove the plantains from the water and mash them with a fork until they are very smooth and there are few to no lumps. Mix in olive oil, minced garlic, onion powder and same cooking water at cool temperature and keep mashing and mixing until it turns into a smooth puree.

How to make the onions

1. Heat a tablespoon of oil in skillet over low heat. Add onions and cook and stir until they become transparent. Pour in vinegar and season with salt to taste. Serve with pork belly