Careme

Ingredients

• Pork Belly

  1 lb, skin removed if present, cut into 1-inch cubes $7.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Garlic

  3 cloves, minced $0.79
• Fresh Large Lemon

  1, juiced $1.25
• Fresh Organic Lime

  1, juiced, plus wedges for serving if desired $1.50
• Organic Cilantro

  1/3 cup chopped $1.69
• Green Onions

  2, thinly sliced $1.50
• Olive oil

  1 tablespoon, divided
• Ground cumin

  1 1/2 teaspoons, divided
• Dried oregano

  1 teaspoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Honey or sugar

  1 teaspoon
• Crushed red pepper flakes

  pinch, optional

Instructions

1. Heat the oven to 425°F and heat a grill or grill pan to medium-high; cut the pork belly into 1-inch cubes, mince the garlic, juice the lemon and lime, chop the cilantro, and slice the green onions.
2. In a bowl, mix the garlic, lemon juice, lime juice, 2 teaspoons olive oil, 1 teaspoon cumin, oregano, salt, black pepper, honey, and red pepper flakes; add the pork belly and toss well to coat.
3. Spread the pork belly in a single layer on a foil-lined rimmed baking sheet, leaving excess marinade in the bowl; roast for 20 minutes, then flip the pieces and roast 15–18 minutes more until browned, sizzling, and at least 145°F in the center.
4. While the pork roasts, brush the corn with the remaining olive oil and season with the remaining 1/2 teaspoon cumin and a pinch of salt.
5. Grill the corn for 10–12 minutes, turning every few minutes, until charred in spots and tender; transfer to a board and cut each ear in half if desired.
6. When the pork belly is crisp at the edges, let it rest for 5 minutes, then toss it with the reserved citrus-herb bowl juices only if they have not touched raw pork; otherwise finish with fresh lime juice and cilantro.
7. Plate the mojo pork belly with the grilled corn, scatter with green onions and cilantro, and serve with extra lime wedges.