Red-Chile Braised Pork Belly with Greens

Servings: 6


  • 4 1/2pounds pork belly, cut into 4 equal portions
  • 4dried guajillo chiles, stemmed, seeded and torn into large pieces
  • 3cloves garlic, peeled
  • 1tablespoon cider vinegar
  • 1 tablespoon dark brown sugar
  • 1teaspoon salt
  • 1canned chipotle chile en adobo
  • 1teaspoondried Mexican oregano,
  • 1tablespoon vegetable or olive oil
  • 2medium bunches greens, stems removed, cut crosswise into 1/2-inch strips (about 8 cups)
  • 1/4 cup chopped chives, for garnish
  • A fewslices white onion, for garnish


Make the red chile marinade: In a blender jar, add 2 cups of water along with the guajillo, garlic, vinegar, brown sugar, salt, chipotle chiles and oregano. Blend to a smooth puree.  Pour through a medium-mesh strainer into the slow cooker. Add in the pieces of pork belly.

Cover and turn on the slow cooker to high and cook for 4 hours.  (My slow-cooker can be programmed to switch to a “keep warm” temperature for up to another 6 hours. Some slow cookers click to “keep warm” automatically; others need to be switched manually.)

Remove the pork from the marinade and place on a paper-towel lined sheet pan or baking dish.  Place more paper towels on top of the belly and weigh the belly down with a heavy dish or platter.  Allow the marinade to cool before placing in a sealed container.  Keep both in your refrigerator overnight.

Remove the weighted pork belly and marinade from the refrigerator. Spoon away the layer of fat that has separated from the marinade.

Film a large (12-inch) skillet with oil and set over medium-high heat.  When hot, add the red chile marinading liquid. Cook, stirring nearly constantly, until the consistency of tomato paste, about 4 minutes.  Taste and season with salt if needed. Add the greens and cook until just wilted 7-8 minutes.

Lightly film a large (12-inch) heavy-bottomed skillet with oil and set over medium-high heat.  Place the belly in the skillet skin side down, allowing to skin to brown, about 5 minutes. Using tongs, flip the belly and cook an additional 5 minutes to brown and warm through.

Spoon the greens and all of the chile sauce into a large serving platter. Lay the pork belly pieces over the top of the greens and garnish with sliced white onions and chives.


  1. My husband Johnny watched Rick Bayless
    When came on channel 13,now he pulls up his website to watch him cook.

  2. That looked delicious I absolutely love love pork belly. One of my favorites! It was great watching you prepare it.

  3. In the recipe, it says 1 canned chipotle en adobo. Do we need the whole can? Maybe this is typo. Because, in the show, you only added a couple of tsps. or tbsps? What is the correct amount? Thanks for the recipe.

    1. Hi Lazaro-It is only 1 (each) of the chipotle chile and a couple tablespoons of the liquid, or you can add more if you like. 🙂

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