Recipe: Cactus Pear and Tequila barbecued Pork Belly
Chef: Cyrille Pannier
Restaurant: Four Seasons Hotel, Los Angeles
2 kg pork belly (skin removed)
2 each large banana leafs
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
1 teaspoon fresh chili, deseed and finely chopped
2 tablespoon cactus pear pulp
2 tablespoon chopped fresh coriander
1 tablespoon tequila gold
1 teaspoon Grand Marnier
1 each fresh squeezed lime
Rub the pork with the spices and let marinate overnight.
First, wrap the pork in the banana leafs than wrapped tightly in tin foil.
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.
Let rest for 15 minutes, slice and serve with the relish.