Pork Belly Chilaquiles with Spicy Peanut Red Sauce

Black Cherry Pork Belly Chilaquiles topped with fried egg, avocado, and lime wedges.

Smoky • Nutty • Savory • Crisp-Fatty

Crispy pork belly glazed with Black Cherry Acapulco Gold Sauce layered over saucy chilaquiles in a rich peanut-ancho red sauce, finished with cotija, fresh vegetables, fried eggs, and bright herbs. Deeply savory with smoky heat, sweet richness, and contrasting crunch.

Yield: 2 hearty servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

INGREDIENTS

Glazed Pork Belly

  • 454 g (1 lb) pork belly, cubed
  • Salt, to taste (~1½–2 tsp kosher salt)
  • 10 g (2 tsp) corn oil
  • 10–15 g (2–3 tsp) Black Cherry Acapulco Gold Sauce (BCAG)
  • 5 g (1 tsp) sesame oil

Acapulco Gold Peanut Red Sauce

  • 200 g (¾ cup) beef stock
  • 75 g (¼ cup) Black Cherry Acapulco Gold Sauce
  • 75 g (½ cup) roasted peanuts
  • 75 g (½ cup) fresh onion, chopped
  • 45–50 g (1 head) garlic, peeled
  • 20 g (~¼ cup) chopped ancho chiles
  • 20 g (1½ tbsp) corn oil
  • 10–15 g (2–3 tsp) reserved pork fat
  • Salt, to taste
  • Fresh lime juice, to taste

Chilaquiles & Toppings

  • 140–170 g (4–5 cups) corn tortilla chips
  • 75 g (¾ cup) cotija cheese
  • 40 g (¼ cup) red onion, sliced
  • 130 g (¾ cup) diced tomatoes
  • 40 g (½ cup) radishes, sliced
  • 30 g (¼ cup) jalapeños, sliced
  • 60 g (¼ cup) sour cream
  • 2 eggs, fried
  • 15 g (¼ cup) green onion, sliced
  • 10 g (¼ cup) cilantro
  • 1–2 limes, sliced

PREPARATION

Render the Pork Belly

Heat a skillet over medium heat.

Add pork belly and season lightly with salt.

Cook slowly until fat renders and pork begins to brown and crisp.

Reserve 10–15 g (2–3 tsp) of rendered pork fat for the sauce.

Transfer pork belly to a bowl.

Toss with:

  • Black Cherry Acapulco Gold Sauce
  • Sesame oil

Transfer pork belly to an air fryer.

Cook at 390°F for approximately 18 minutes until deeply caramelized and crisp around the edges.

Make the Acapulco Gold Peanut Red Sauce

In a blender, combine:

  • Beef stock
  • Black Cherry Acapulco Gold Sauce
  • Roasted peanuts
  • Onion
  • Garlic
  • Ancho chiles
  • Corn oil

Blend until smooth.

Add reserved pork fat last and blend again briefly.

Season with salt and fresh lime juice to taste.

Transfer sauce to a skillet and warm over medium heat.

Prepare the Toppings

Slice red onion, radishes, jalapeños, and limes.

Dice tomatoes.

Slice green onion and roughly chop cilantro.

Fry eggs to desired doneness.

Build the Chilaquiles

Warm the peanut red sauce in a large skillet over medium heat.

Fold in tortilla chips until lightly coated but still retaining some crunch.

Add glazed pork belly and cotija cheese.

Cook briefly until warmed through.

ASSEMBLY

Divide chilaquiles between serving plates or shallow bowls.

Top with:

  • Fried eggs
  • Sour cream
  • Red onion
  • Tomatoes
  • Radishes
  • Jalapeños
  • Green onion
  • Cilantro

Finish with fresh lime wedges on the side.

SERVE

Serve immediately while the pork belly is crisp and the chips still retain texture.

 

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