Island Vibes Tamales: Pork Belly Meets Pineapple

Tamales are a labor of love, a culinary tradition that brings families together. But who says we can't add a modern twist? This recipe elevates the classic tamale with succulent, crispy-edged pork belly and a vibrant pineapple glaze, creating a symphony of sweet, savory, and spicy flavors. Get ready to embark on a delicious adventure!

Ingredients:

For the Tamales:

• Masa:
  • 2 cups masa harina (corn flour for tamales)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup lard or vegetable shortening, softened
  • 1 1/2 to 2 cups warm chicken broth or water
• Pork Belly Filling:
  • 2 pounds pork belly, skin scored
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
• Pineapple Glaze:
  • 1 cup fresh pineapple chunks, diced
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sriracha (adjust to your spice preference)
• Other:
  • Corn husks, soaked in hot water for at least 30 minutes

Instructions:

1. Prepare the Pork Belly:

• Preheat oven to 325°F (160°C).
• Season pork belly with salt and pepper.
• Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork belly, skin-side down, until golden brown and crispy (about 5-7 minutes). Flip and sear the other side for 2-3 minutes.
• Remove pork belly from skillet and set aside.
• In the same skillet, sauté onion until softened (about 5 minutes). Add garlic, cumin, chili powder, and smoked paprika, and cook for 1 minute more.
• Return pork belly to the skillet. Add enough water or chicken broth to come halfway up the sides of the pork belly.
• Cover and braise in the oven for 2-3 hours, or until the pork belly is tender.
• Remove the pork belly from the liquid, and let it cool. When cool enough to handle, cut into 1-inch cubes. Reserve some of the braising liquid.

2. Make the Pineapple Glaze:

• In a saucepan, combine pineapple chunks, brown sugar, soy sauce, apple cider vinegar, and sriracha.
• Bring to a simmer over medium heat and cook until the pineapple softens and the sauce thickens slightly (about 10-15 minutes).
• Add a few tablespoons of the reserved pork braising liquid to thin the glaze if it is too thick.
• Toss the cubed pork belly into the Pineapple glaze, and make sure all sides are coated.

3. Prepare the Masa:

• In a large bowl, whisk together masa harina, baking powder, and salt.
• In a separate bowl, beat lard or shortening until light and fluffy.
• Gradually add the dry ingredients to the lard, alternating with warm chicken broth or water, until a soft, spreadable dough forms.
• The masa is ready when a small ball of dough floats in a cup of cold water.

4. Assemble the Tamales:

• Drain soaked corn husks and pat dry.
• Spread about 2-3 tablespoons of masa onto the center of each corn husk, leaving a border.
• Place a few pieces of pineapple-glazed pork belly in the center of the masa.
• Fold the sides of the husk over the filling, and then fold up the bottom.
• Tie with a strip of corn husk or kitchen twine.

5. Steam the Tamales:

• Place a steamer basket in a large pot with about 2 inches of water.
• Arrange the tamales vertically in the steamer, standing them upright.
• Cover the pot and steam for 1 to 1.5 hours, or until the masa is firm and pulls away from the husk.
• To test for doneness, remove one tamale and let it cool slightly. If the masa pulls away from the husk cleanly, they're done.

6. Serve:

• Let the tamales cool slightly before unwrapping.
• Serve warm with your favorite salsa, guacamole, or a sprinkle of fresh cilantro.

Tips and Variations:

• For a spicier kick, add chopped jalapeños or serranos to the pork belly filling.
• You can use canned pineapple chunks if fresh pineapple is not available.
• Experiment with different glazes, such as a mango or chipotle glaze.
• Make sure to steam the tamales over a rolling boil.
• Leftover tamales can be reheated by steaming or microwaving.

Conclusion:

These pineapple-glazed pork belly tamales are a delightful fusion of traditional and modern flavors. The tender pork belly, sweet and spicy glaze, and fluffy masa create a truly unforgettable culinary experience. Enjoy sharing this recipe with your loved ones and creating your own tamale traditions!

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