Salsa negra toasts with glazed pork belly
Rick Bayless · ♥ 486 likes · 13.7K views · 25 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can canned chipotles
- dark brown sugar
- ¼ cup balsamic vinegar
Put two cans of chipotles in the food processor with dark brown sugar (or chopped piloncillo), 1/4 cup balsamic vinegar and 2 tablespoons molasses; blend completely smooth.
- 2 tbsp molasses
Cook in a saucepan over about medium heat, scraping it in and stirring regularly as it simmers, until as thick as tomato paste.
- ¼ cup soy sauce
Stir in 1/4 cup soy sauce and let cool.
- 5 slices brioche
Slice five fairly thin slices of brioche, trim the crusts and cut each into four; lay on a baking sheet and brush the tops with the cooled salsa negra.
- precooked pork belly
Bake at 400 about 10 minutes until crisp.
Slice the precooked pork belly into 10 even pieces and each piece in two; brown over medium-high heat, brushing and glazing with salsa negra.