Spicy Brussels sprouts with pork belly and habanero

Photo: Pati Jinich

Brined, slow-roasted pork belly and cast-iron charred sprouts in a glossy sauce of butter, soy, sherry vinegar, agave, orange juice and a whole habanero. A weekend project worth every hour.

From Pati Jinich · @patijinich

The pork belly is brined and roasted ahead, so the sprouts and sauce come together in 20 minutes when you're ready to eat.

You need

• For the pork belly: 3 cups (720 ml) water
• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 lb (450 g) skinless pork belly
• 1/2 cup (120 ml) chicken broth
• 1/2 cup (120 ml) water
• For the sauce: 4 tbsp unsalted butter
• 4 garlic cloves, finely chopped
• 1/3 cup (80 ml) soy sauce (tamari for gluten-free)
• 4 tbsp sherry vinegar
• 4 tbsp agave syrup
• 1/3 cup (80 ml) fresh orange juice
• 1 habanero chile, pierced a few times with a knife
• For the sprouts: 4 tbsp peanut or vegetable oil
• 2 lb (900 g) Brussels sprouts, trimmed and halved
• Salt
• 2 scallions, thinly sliced

How to make it

1. Brine the pork: stir the water, salt and sugar until dissolved. Put the pork belly in a dish or bag, cover with the brine and refrigerate 12 to 24 hours.
2. Heat the oven to 300°F (150°C). Rinse and pat the pork dry, put it in a small baking dish with the broth and water, cover tightly with foil and roast 2 to 2 1/2 hours, until a knife slides in easily. Let it cool a little, then cut into 1-inch (2.5 cm) pieces.
3. Make the sauce: melt the butter in a small saucepan over medium heat, add the garlic and cook 1 minute. Add the soy sauce, sherry vinegar, agave, orange juice and the pierced habanero. Simmer 5 to 7 minutes, until slightly thickened. Taste: the longer the habanero sits, the hotter it gets, so lift it out when it's hot enough.
4. Heat the oil in a large cast-iron skillet over medium-high heat. Add the sprouts cut side down in one layer (in batches if needed) with a pinch of salt and cook 12 to 15 minutes, turning once the cut sides are deeply browned, until tender.
5. Add the pork belly to the skillet and cook 2 to 3 minutes to crisp the edges. Pour in the sauce and toss until everything is glazed.
6. Pile onto a platter and scatter the scallions on top.

Written in our own words from Pati Jinich's recipe, with their quantities. The original: Spicy Brussels sprouts with pork belly and habanero, Pati Jinich.

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