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Chef

Cyrille Pannier

Restaurant

Four Seasons Hotel, Los Angeles

Recipe: Cactus Pear and Tequila Barbecued Pork Belly

Serves: 4

What’s Inside

Rub

Rub the pork with the spices and let marinate overnight.

Ingredients
  • 1 tablespoon mixed dried chili
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon grated ginger
  • I tablespoon tequila
  • 2tablespoon pineapple juice
  • 1 tablespoon sea salt
  • 1 tablespoon cactus pear juice
What’s Inside

Wrap the Pork

First, wrap the pork in the banana leafs than wrapped tightly in tin foil.

Ingredients
  • 2 kg pork belly (skin removed)
  • 2 each large banana leafs
What’s Inside

Cooking the Pork

Place the pork on the grill but not over the coal.  Cook on for about 2 hours at 160C.

After 2 hours unwrap your pork and place it on the grill, turn it over frequently for 15 to 20 minutes to obtain a nice coloration.

Ingredients
  • 4 red peppers (Kekela Farms, Big Island, Hawaii)200 grams avocado
  • 200 grams yukon gold potatoes
  • 1 whole chicken (Puna Chicks Farm, Big Island, Hawaii)
  • 5 garlic cloves (cracked, not chopped)
  • 1 cup dry white wine 
  • 5 roma tomatoes (chopped, WOW farms, Big Island, Hawaii)
  • 1 Hawaiian chili pepper
  • 800 grams canned tomato
  • 5 grams smoked paprika (La Chinata)
  • 1/2 Mayer lemon
  • 1 bunch fresh basil
What’s Inside

Relish / Assemble

Let rest for 15 minutes, slice and serve with the relish.