Pork belly with agave-chipotle glaze from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker (page 80) by Deborah Schneider

  • black peppercorns
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  • agave syrup
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  • EYB Comments

    Allow to brine for 12 to 48 hours before cooking, and to refrigerate for a minimum of 6 hours after first cooking. Can substitute dark brown sugar for piloncillo sugar, and chipotle chiles in adobo sauce for dried chipotle chiles.

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Accompaniments: Corn esquites; Nopales salad

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Notes about this recipe

  • Eat Your Books

    Allow to brine for 12 to 48 hours before cooking, and to refrigerate for a minimum of 6 hours after first cooking. Can substitute dark brown sugar for piloncillo sugar, and chipotle chiles in adobo sauce for dried chipotle chiles.

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