Pork Belly Mac and Cheese

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 3 hours

Ingrédients

1 pound pork belly about 1 inch thick strips

1 cup BBQ sauce

2 tablespoons mustard

1/2 cup cider vinegar

1/4 cup hot sauce

2 tablespoons honey

1 teaspoon salt

1 teaspoon cumin

1 teaspoon smoked paprika

4 tablespoons butter

1 tablespoon flour

2 cup milk

6 oz cheddar grated

6 oz mozzarella grated

5 oz gruyere grated

1/2 pound pasta (I used elbows)

1 cup cauliflower

1/4 cup diced red onion

chives or more red onion for garnish

Instructions

lay the pork belly on a pan and preheat the oven to 300. Mix the bbq sauce with the rest of the pork ingredients in a measuring cup. Pour over the belly so it goes about half way up. Flip the pork so it is coated on all sides. bake at 300 for 1 hour.

Flip the pork and turn the heat to 375. Cook 20 minutes.

flip again and cook another 20 to 30 minutes until the pork is tender but not falling apart and nicely browned. If the sauce is burning on any areas of the pan, you can add a little water or stir it around a bit. The idea is for the sauce to thicken and darken in color but not burn. Remove from heat and allow to cool fully.

Bring a salted pot of water to a boil and drop in the pasta.

When the pasta has one minute left to cook, add the cauliflower to the water.

Melt the butter in a sauce pan and add in the flour. Whisk to combine and cook on medium heat for 3 minutes until it is a shade or two darker. Add in the milk and whisk to combine. Bring to a simmer until it thickens slightly. Remove from heat.

Add in all the cheese to the pan with the sauce and stir to combine. It will melt a bit but not fully. Add in the pasta and cauliflower (you can do this in a bowl if easier) and 1/4 cup of the pasta cooking water. The cheese will continue to melt and a sauce will form. Stir in the onions.

Preheat oven to 400.

Remove the pork belly from the sauce and cut the pork into squares. Remove any excess fat that has solidified, but not too much!

Put the pasta into a baking dish, or individual sized baking dishes. Spoon some of the sauce from the pork belly pan over the pasta, then top evenly with the pork. Bake at 400 for about 30 minutes until the pasta is bubbling and the belly is slightly browning. Serve and top with more onion or some chives.

Nutrition

• Calories: 1607 kcal
• Lipides Totaux: 113 g
• Lipides Saturés: 52 g
• Lipides Insaturés: 51 g
• Acides Gras Trans: 0.5 g
• Cholestérol: 241 mg
• Sodium: 2782 mg
• Glucides Totaux: 93 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 42 g
• Protéines: 54 g