Elote Pork Belly

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This elote pork belly recipe is one of my takes on chicharrón with a few twists. It's crispy and tender, rich and fresh and so freakin' delicious.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Dinner, Lunch, Main Course, Sauce

Cuisine: American, Mexican

Servings: people

Author: Derek Wolf

Ingredients

Pork Belly:

3 lbs Pork Belly no skin
3 tbsp Salt, Pepper, Garlic Rub
FYR RED Hot Sauce as needed for binder

Elote Sauce:

2 tbsp Sour Cream
2 tbsp Mayonnaise
1.5 tbsp Hot Sauce
1.5 tsp Garlic Powder
1 tsp Black Pepper
2 Limes juiced
Kosher Salt to taste
Buttermilk to desired consistency

Guacamole:

5-6 Ripe Avocados removed from shell
3-4 Corn on the Cob sliced off the cob
1 cup Red Onions finely diced
½ cup Chopped Cilantro
3-4 medium Limes juiced
1 tbsp Cotija Cheese
1 tbsp Tajin Seasoning
Kosher Salt to taste

Instructions

Elote & Guacamole:

Preheat your grill to medium high temperature (around 375F) with Cowboy Charcoal for direct cooking.
Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob.
In a bowl, mix together the elote sauce and set to the side.
In another bowl, core and mash your avocados. Add the rest of the guacamole ingredients (except the corn, cotija and tajin) and mix together. Top the guacamole with corn, tajin and cotija cheese. Drizzle the elote sauce over the top and set to the side.

Pork Belly:

Slice the pork belly into 2” thick strips. Slather in FYR Red Hot Sauce to serve as a binder. Then season thoroughly with a salt, pepper and garlic rub or your favorite pork rub. Set to the side.
Preheat your smoker with Cowboy Charcoal to 250F for indirect cooking.
Add the pork belly to the smoker to cook for 2-2.5 hours until 165F internal.
Once done, preheat a skillet over some hot charcoal on the grill. Add the smoked pork belly to sear on the skillet until golden brown and crispy (about 8 minutes). Pull off once done and let cool for 5 minutes.
Serve the Pork Belly with the elote guacamole on the side. Enjoy!

Notes

How to Grill Corn

Elote actually refers to grilled Mexican street corn, which is slathered in the freakin' delicious sauce I'm making for this recipe. If you have extra sauce and want to make your own Mexican street corn on the cob, here's my method for grilling corn on the cob with those nice grill marks. Since we're also grilling corn for the guacamole, you could always throw on some extra cobs!

Shuck your corn, put it directly over a very hot fire, then grill until it's charred and cooked through. This process should take about 6-8 minutes. You'll want to turn it occasionally so you get even charring and keep an eye on it so it doesn't get burned. Serve with butter, or go whole hog with elote sauce, cotija cheese (which we've got for the guacamole anyway) and more fresh cilantro.

Want a cob that isn't charred? You can also grill the corn in the husk. For this method, place the corn in the husk directly on top of your hot Cowboy Charcoal and grill until the cob is cooked through, which should take about 15 minutes. The husk will be all blackened and charred, and it gets kind of messy shucking it. But, you'll have clean kernels on the inside.

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