Mexican Pork Belly with Baja Sauce

Lovely spicy, crackly pork with a deep spicy sauce. Service with Mexican Rice.

Ingredients

• 1.2kg pork belly

• 2 tbsp olive oil

• 1/4 tsp cayenne pepper

• 2 tsp smoked paprika

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp salt flakes

• 1 tsp brown sugar
  

Baja Drizzle

• 1/4 cup mayonnaise

• 1/3 cup sour cream

• 1-2 tbsp lime juice

• 2 tbsp chipotle sauce

• 2 tbsp fine chopped coriander, plus extra leaves to serve
  

Method

1. Score the pork belly rind, if not scored already. Place pork on a wire rack over a tray and leave uncovered in the fridge overnight.

2. Preheat oven to 220C.

3. Place the pork in the sink on the rack and pour boiling water over the rind.

4. Pat dry thoroughly with paper towel.

5. Rub the oil into the rind.

6. Combine the spices, salt and sugar and rub well into the surface.

7. Place the pork on the rack in a baking dish and cook for 40-45 minutes, until the rind crackles.

8. Reduce heat to 160C and cook a further 35-40 minutes or until pork is tender.

9. Remove from oven and rest for 5-10 minutes before cutting.
   

To make Baja dressing

1. Whisk all ingredients in a small bowl or jug. Mix until smooth. Season.