Kicking off the last day of summer vacation in high gear with this no-nonsense pork belly chili recipe.
The pork belly, marinated in Hawaiian black salt, freshly ground black pepper, stout beer, then brushed with barbecue sauce, and slowly braised on the pellet grill for a few hours is the highlight of this dish!
If you have leftover lechon from that big birthday bash, guess what?! That works, just as well!
- 1 lbs braised pork belly (discard the sauce before adding), sliced in halves
- 1 Can (15 ounces) kidney beans, drained
- 1 Can (15 ounces) pinto beans, drained
- 1 Can (15 ounces) black beans, drained
- 1 Can (15 ounces) fire roasted diced tomatoes with juice
- 1 Can (6 ounce) tomato paste
- 1 large red onion, chopped
- 1 Red bell pepper, seeded and chopped
- 1 jalapeño, seeded and minced
- 2 C beef stock
- 1 T dried oregano
- 2 t ground cumin
- 2 t kosher salt
- 1 t ground black pepper
- 1 t smoked paprika
- 2 T chili powder
- 1 T Worcestershire sauce
- 1 T minced garlic
For Garnish (Optional):
- Sour Cream
- Sliced radishes
- Sliced red onions
- Cheese, shredded
- Turn your instant pot to sauté and add-in the braised pork belly.
- Add-in the onions, and cook until tender.
- Drain off any excess grease (tilt the pot and use a large spoon).
- Add all of the remaining ingredients and stir to combine.
- Turn the instant pot to chili and cook for 18-20 minutes*. (*Beforehand, allow pressure to release for 10-15 minutes or quick release with the vent).
- Serve with limes, sour cream, cheese, fresh cilantro, sliced radishes, and red onions.
For the stove: Cook everything in the pot/Dutch oven just like you do for the instant pot/multi-cooker, and allow to simmer on low heat for 3 hours.
To freeze the chili, cool completely, place it in a large Ziploc bag or Food Saver– removing all air and lay it flat for up to 2 months.