This unique recipe marries the rich, sweet-tart creaminess of cherimoya (custard apple) with the smoky heat of ancho chili, creating an irresistible glaze for tender, slow-braised pork belly. Finished with crisp shallots and fresh cilantro, it’s a dish that surprises and delights the palate.
Ingredients
For the Pork Belly:
- 1.5 lbs skin-on pork belly, cut into 1.5-inch cubes
- 1 tbsp ancho chili powder
- 1 tsp smoked paprika
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp soy sauce (or tamari)
- 2 cups water or low-sodium chicken broth (or more, to cover)
- 1 star anise pod (optional)
- 1 cinnamon stick (optional)
For the Cherimoya-Ancho Glaze:
- 1 large cherimoya (approx. 1 lb), ripe, peeled, deseeded, and roughly chopped
- 1 tbsp ancho chili powder
- 1/2 cup dark brown sugar (or palm sugar)
- 1/4 cup soy sauce (or tamari)
- 2 tbsp fish sauce
- 1/4 cup rice vinegar
- 2 tbsp fresh lime juice
For Finishing & Garnish:
- 2 tbsp neutral oil (e.g., canola, grapeseed)
- 3 large shallots, thinly sliced
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice, for serving
Instructions
1. Prepare Pork Belly: Pat the pork belly cubes dry with paper towels. In a large bowl, toss the pork belly with 1 tbsp ancho chili powder, smoked paprika, minced garlic, grated ginger, and 1 tbsp soy sauce. Mix well to coat. Marinate for at least 30 minutes at room temperature, or ideally 2-4 hours in the refrigerator for deeper flavor.
2. Braise Pork Belly: In a Dutch oven or heavy-bottomed pot, heat 1 tbsp neutral oil over medium-high heat. Sear the marinated pork belly cubes on all sides until nicely browned and caramelized. Remove pork and set aside.
3. Deglaze & Braise: Add a splash of water or chicken broth to the hot pot, scraping up any browned bits from the bottom. Return the seared pork belly to the pot. Add enough water or chicken broth to just cover the pork belly. If using, add the star anise and cinnamon stick. Bring to a simmer, then reduce heat to low, cover tightly, and braise for 2 to 2.5 hours, or until the pork is fork-tender and easily pierced with a fork.
4. Make Cherimoya-Ancho Glaze: While the pork braises, prepare the cherimoya. In a small saucepan, combine the chopped cherimoya, remaining 1 tbsp ancho chili powder, brown sugar, remaining soy sauce, fish sauce, rice vinegar, and lime juice. Bring to a gentle simmer over medium heat, stirring frequently. As the cherimoya softens, mash it with a fork or potato masher. Continue simmering until the mixture thickens into a glossy glaze, about 15-20 minutes. Set aside.
5. Crispy Shallots: In a separate small pan, heat 1 tbsp neutral oil over medium heat. Add the thinly sliced shallots and fry, stirring occasionally, until golden brown and crispy. This usually takes 5-8 minutes. Be careful not to burn them, as they can go from golden to burnt very quickly. Remove with a slotted spoon and drain on paper towels. Season with a tiny pinch of salt.
6. Caramelize Pork Belly: Once the pork is tender, carefully remove the pork belly cubes from the braising liquid using a slotted spoon. Discard the star anise and cinnamon stick (if used). In a large non-stick pan or wok, heat a small amount of oil over medium-high heat. Add the braised pork belly cubes and sear until slightly crispy on the exterior. Pour the cherimoya-ancho glaze over the pork belly, tossing gently to coat every piece. Cook for another 5-7 minutes, allowing the glaze to caramelize and cling to the pork, turning occasionally. If the glaze becomes too thick, you can add a tablespoon or two of the reserved braising liquid (skimmed of fat) to thin it slightly.
7. Serve: Serve the caramelized pork belly immediately over hot jasmine rice. Garnish generously with the crispy shallots and a sprinkle of fresh chopped cilantro.
Servings
4
Prep Time
30 minutes (plus 30 minutes to 4 hours marinating time)
Cook Time
2 hours 45 minutes – 3 hours 15 minutes
Notes or Tips
- Cherimoya Selection: Choose a cherimoya that is ripe; it should yield slightly to gentle pressure, similar to a ripe avocado. The skin may start to develop brown spots, which is normal for ripeness. The large, black seeds are toxic and must be carefully removed.
- Crispier Finish: For an even crispier pork belly, after glazing, you can spread the coated pork belly on a baking sheet and broil for 2-3 minutes, watching constantly to prevent burning.
- Leftover Braising Liquid: The rich braising liquid, after skimming off excess fat, makes an excellent base for a flavorful soup or a savory sauce.
