Pork Belly Capirotada

The history of capirotada in Mexican cooking is murky at best, but it’s best known in northern Mexico, where Jewish Mexicans prepared a version during the Inquisition, perhaps as a way to hide unleavened bread. My modern version is similar to traditional bread puddings with one major difference—this one has cheese. I made this for our family meal at the restaurant a few years back and had leftover pork belly burnt ends, which I chopped and mixed into the pudding mixture before baking it, an