Pork belly bao recipe with pineapple salsa from Bullyboy

Chef Michael Bertozzi stopped by Friday morning with a Pork belly bao and pineapple salsa recipe from Bullyboy. 

For today's recipe see below. For more information on Bully Boy or other Concentrics Restaurants click here.


  • 1lb. pork belly
  • 1C kosher salt
  • 1C granulated sugar
  • 1t cumin, toasted and ground
  • 1t coriander, toasted and ground
  • 1t black pepper, toasted and ground
  • 1t fennel seed, toasted and ground
  • 2ea garlic cloves, minced fine


-Mix together salt, sugar, cumin, coriander, black pepper, fennel seed and garlic

-Rub generously all over the pork belly. Cover and let cure in the refrigerator for 2 days flipping once

-Preheat oven to 275 degrees Fahrenheit

-Rinse pork belly of the cure mixture and pat dry

-Sear belly on all sides

-Place seared belly in shallow baking dish and cover with melted lard

-Cook belly for about 2 hours or until tender


Pineapple Salsa

  • 1ea pineapple
  • 2ea jalapenos, seeded and diced small
  • 1bunch cilantro, minced
  • 1ea red onion, small diced
  • 1ea lime, juiced
  • 2t chili powder


-Rough chop the pineapple and mix all the ingredients together

-Process in a food processor until the mixture resembles a relish

-Season with salt and pepper and more lime juice if needed

-Store in a covered container overnight. It will taste better if made a day or a few hours