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Crispy Skin Pork Belly with Incaberry Sauce

Impress your guests with Alejandro Saravia's delicious pork belly recipe.


  • 1 kilo of pork belly

  • 2 white onions

  • 2 potatoes

  • 2 carrots

  • 2 stalks celery

  • 2 L of vegetable stock

  • For the sauce Incaberries:

  • 250 g Incaberries

  • ½ Brown onion

  • 1/4 of Bunch of thyme

  • 100 ml olive oil

  • 300 ml warm water

  • For the brine:

  • 5 L water

  • ½ kg White sugar

  • ½ kg Table salt

  • 2 cinnamon quills

  • 2 (units) star anise

  • 2 fresh bay leaves

  • 1 teaspoon of cumin seeds


  • For the brine::

  • 1.

    In a medium saucepan, combine the salt, sugar and water. Vigorously whisk salt and sugar until completely dissolved. Bring the water to the boil.

  • 2.

    Take the saucepan off the heat and add all spices and herbs, allowing the flavors to infuse. Let the brine cool down to room temperature.

  • 3.

    Introduce the pork belly into the brine and leave for 3 hours.

  • For the Incaberries sauce::

  • 1.

    In a medium saucepan add the olive oil, and let it heat up for several minutes.

  • 2.

    Incorporate half a brown onion, cut into small dices and gently cook without letting it go brown. Add the Incaberries and thyme, cover the pan with a lid but keep stirring it often.

  • 3.

    Once they incaberries are rehydrated and have a soft texture, blend the ingredients by slowly adding the water.

  • 4.

    Use a fine sieve to get rid of the small seeds.

  • 5.

    Reduce the liquid till a thicker sauce consistency is achieved.

  • For the pork belly::

  • 1.

    Cut all the vegetables and place in a roasting pan then add the vegetable stock and place the pork belly onto the bed of vegetables.

  • 2.

    Cover the tray with foil.

  • 3.

    Preheat your oven to 180 degrees C and cook the pork belly for 5 hours.

  • 4.

    Once the pork belly is cooked, let it rest and cool to room temperature in the tray.

  • 5.

    After the pork belly has rested and it’s at room temperature, remove from the tray and carefully pat dry with kitchen towel.

  • 6.

    Heat up a nonstick pan, reduce heat, add a splash of olive oil and place the pork belly skin side down to sear it. Stop when it has a crunchy texture.

  • 7.

    Then put the pork belly back in the oven to reheat for 4 minutes at 200 degrees Celsius.

  • 8.

    Do not move the piece of pork belly until it comes off the base of the pan by itself.

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