Good food and good beer – it’s a must for the holiday season and any game day gathering.
Today I’m partnering up with Negra Modelo to share this Cuban pork belly noodle bowl. The sweet and salty component of the pork belly makes this the perfect complement to the caramel notes found in Negra Modelo’s uniquely crafted beer.
And because I didn’t want to stay traditional with a Cuban bowl, I flipped it to a noodle bowl. I went with Udon noodles tossed in chimichurri sauce and cotija covered corn and black beans. Sure, it may not be straight up Cuban but it’s definitely a must-make, especially since food like this just goes well with all the tailgating going on during the holiday season.
To keep things flexible and easy, if you aren’t able to source pork belly, swap it out for some chicken, and of course rice noodles are a great substitute if Udon noodles aren’t readily available. Optionally, you can also swap out the corn for diced mangos or roasted bananas slices for an even sweeter profile.
See where I’m going with this? The recipe is easily adaptable, so get busy! Just remember, don’t skip the Cuban flavoring for the meat and of course, the Negra Modelo is a must. Enjoy!
*This is a sponsored post in partnership with Negra Modelo. All opinions are my own.
Cuban Pork Belly Noodle Bowl
Yield: Serves 4
- 1 1/2 lbs. pork belly
- 1/3 cup olive oil
- 2 tablespoons dried oregano
- 2 tablespoons dark brown sugar
- 1 tablespoons cumin
- 1 tablespoon garlic powder
- 1 tablespoon orange zest
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 3/4 cup olive oil
- 1/2 cup red vinegar
- 1/4 cup fresh lemon juice
- 1 cup minced flat parsley
- 2 tablespoons minced garlic
- 1 jalapeno, finely chopped
- salt and pepper to taste
- 10 oz. udon noodles, cooked according to instructions on package
- 1 1/4 cup sweet corn tossed in 2 tablespoons of cotija cheese
- 1 1/4 cup black beans, drained
To make pork belly: Place pork belly fat side up on a cutting board, cut diagonal lines across the top to create a diamond pattern, making sure to keep the cuts shallow to avoid cutting into the meat. Drizzle and rub olive oil all over pork belly, then rub seasoning through out.
Heat oven to 500 degrees F. Place the pork belly fat-side up on the rack of a roasting pan in the middle oven. Roast for 10-15 minutes, or until the fat starts to bubble and turn light brown. Now turn down the oven to 325 degrees F and continue to roast for another 90 minutes. After that time, open oven door and pour a bottle of Negra Modelo into the roasting pan and continue to roast for one more hour. Meat is ready when it easily pulls apart.
Transfer meat to a cutting board and set aside to rest for 20 minutes before slicing. Reserve dripping and pour over pork belly once sliced.
To make Chimichurri sauce: Combine and whisk together all ingredients
To assemble: Toss udon noodles with chimichurri sauce, corn and black beans. Place sliced pork belly on top. Serve immediately.