Agave Pork Belly with Grilled Piña
Eric Werner shares his Agave Pork Belly with Grilled Piña Recipe from his book Hartwood: Bright, Wild Flavors from the Edge of the Yucatán.

“One day Antonio, a mason who helped build Hartwood from the ground up (and some of whose ten children have worked in the restaurant), brought in some pure agave nectar—the real stuff from the succulent plant, preservative-free and unfiltered, with some flakes of leaves left in it. He began pouring it onto roasted habaneros and popping them into his mouth. It seemed it was going to be SO spicy. Imagine: a whole habanero in your mouth? You would need a week to get over that much heat. But he seemed fine. It turns out the agave provides an incredible balance to the hot pepper (though there’s still a mild burn). And it works beautifully against the fat of the pork belly as a glaze.” – Chef Eric Werner
This recipe is courtesy of Eric Werner and Mya Henry and reproduced with permission of Artisan Books. Click here to purchase your own copy of Werner’s cookbook Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
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Serves 4
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