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 $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

  1/2 teaspoon
• Crushed red pepper flakes

  pinch, optional

Instructions

1. Heat the oven to 375°F; cut the pork belly into 1-inch cubes, mince the garlic, juice the lemon and lime, chop the cilantro, slice the green onions, and line a rimmed baking sheet with foil.
2. In a bowl, whisk the garlic, lemon juice, lime juice, 2 teaspoons olive oil, 1 teaspoon cumin, oregano, salt, black pepper, honey, and red pepper flakes; spoon half of this mojo into a separate clean bowl and stir in half the cilantro for finishing later.
3. Toss the pork belly only with the remaining mojo, then spread it in a single layer on the prepared baking sheet, leaving a little space between pieces.
4. Roast for 22 minutes, flip the pork belly, then roast 16–18 minutes more until the fat is rendered, the edges are browned, and the pork reaches at least 145°F in the center.
5. When the pork has about 15 minutes left, heat a grill or grill pan to medium-high; brush the corn with the remaining 1 teaspoon olive oil and season with the remaining 1/2 teaspoon cumin and a pinch of salt.
6. Grill the corn for 10–12 minutes, turning every few minutes, until tender and charred in spots; if the pork needs extra crisping, broil it for 1–2 minutes while watching closely.
7. Rest the pork for 5 minutes, then drizzle it with the clean reserved cilantro mojo, scatter with green onions and remaining cilantro, and plate with the grilled corn and lime wedges.