Servings
14
Ingredients
20 pounds American Lamb Belly (ribs)
2 banana leaves (toasted)
Braising Liquid (per hotel pan)
30 grams black pepper
20 grams coriander
10 grams cassia
30 grams liquid smoke
1 pint manteca
12 grams avocado leaf
30 grams Mexican oregano
130 grams charred black roasted garlic
130 grams chicken bouillon
3 quarts water
2 pieces brûléed onion
2 halved sour oranges (naranja agria)
1 cup recado rojo
5 bay leaves
2 halved jalapeños
Achiote Marinade
6 tablespoons achiote powder or ground annatto seeds
2 tablespoons dried oregano or marjoram
2 teaspoons ground cinnamon
1 cup fresh lime juice
3 tablespoons kosher salt
14 large garlic cloves
2 teaspoons ground allspice
Pickled Red Onions/Cherries
2 medium-sized red onions or white onions (or substitute 1 pint pitted Bing cherries)
1 cup sour orange juice
2 cups lime juice
1 teaspoon kosher salt
Finely grated orange zest to taste
4 teaspoons dried Mexican oregano
Directions
Prepare the Marinade
Combine all ingredients for the marinade in a blender and puree until smooth. Pour the marinade over the American Lamb belly, ensuring it is fully coated. Refrigerate for 24 hours, turning the meat in the marinade every hour or two.
The next day, preheat the oven to 325°F.
Line a large baking dish with banana leaves, leaving enough hanging over the sides to wrap the lamb belly completely.
Pour any excess marinade over the lamb belly. Wrap the lamb tightly in the banana leaves. Add 2 cups of water to the baking dish. Bake for 3-4 hours or until the meat is fork-tender.
Once the lamb is cooked, remove it from the oven and let it rest for 15 minutes.
Unwrap the lamb, shred the meat, and season to taste, adding any roasting juices as needed.
Optional: Pressing the Meat
Press the shredded meat into a terrine lined with parchment paper. Place weights on top and refrigerate overnight.
Portion the pressed lamb meat into triangles.
Sear the meat and garnish with the pickled onions or cherries.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
