Reconstitute the Guajillos in the hot water, let sit 20 minutes. Then liquefy in a blender and strain through a fine-mesh strainer. In a steel bowl, mix orange juice, honey and tamari together with the chili puree. Pour over pork belly and let stand in refrigerator up to 24 hours. Next, transfer pork and marinating liquid to a braising pan and slow-cook at 275 degrees for 5 to 6 hours. Remove and cool slightly, and cut into 2- to 3-inch cubes.
Mix all ingredients together in a bowl; set aside.
For tempura batter:
Beat the eggs together, add the water, and slowly incorporate the dry ingredients. Mix well, but do not over-mix. Cut the avocados in half, remove the skin and seed, and dip into the tempura batter. Fry in a fryer or cast-iron skillet in coconut oil for 3-5 minutes until crisp and golden brown. Remove and generously sprinkle with sea salt.
To serve, place fried avocado on plate, then pack pork belly into the hollow left from the seed. Top with the pico and eat while hot. Serves 6.
This dish came about while having a discussion with two fellow chefs: We were talking about fats and how yummy they are. Two of the stars of the conversation were avocados, for their creamy, silky smooth vegetable fat, and the fat of braised pork belly, with its decadent, hedonistic qualities. A few hours later I was thinking about my favorite dish with those items in it, and hands-down the answer was pork avocado burritos. While at work the next day, I wanted to take the basic items in a pork avocado burrito and twist them into a different dish. This is what I came up with after a couple of experiments. Buen provecho!
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