A delicious twist on the classic Chinese crispy skin pork belly. This recipe features zesty and spicy flavors from the Chile Margarita blend and smoky ancho chile, complemented by a charred tomato sauce. Perfect for a treat!
1: Blanch the pork belly in boiling water for 1 minute. Remove the pork from the water and thoroughly pat dry with paper towels.
2: With a knife, score the meat side making sure not to cut into the skin. Season with 2 teaspoons of Chile Margarita and ancho chile.
3: With a cake tester, toothpick or knife, poke holes into the skin (the more holes the better).
4: Transfer the pork skin-side up onto a piece of aluminum foil and fold the sides to create a short wall.
5: Sprinkle 1 tablespoon of salt over the skin and rub it in. Let the salt rest on the skin for 5 minutes, then remove it with a paper towel and rub the vinegar on the skin. Transfer the pork to a plate and into the fridge overnight.
6: Preheat oven to 450°F with the rack at the bottom.
7: Transfer the pork onto a baking sheet lined with a wire rack. Bake the pork for 45 minutes and then let it rest for 20 minutes before carving.
