Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 1.5 kilograms of pork belly with enough water to cover it completely, adding 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   Bring the water to a boil, then reduce heat to low and simmer the pork belly for 2 hours until very tender, skimming any foam that rises to the surface.

3. 3

   Carefully remove the tenderized pork belly from the pot, pat it thoroughly dry with paper towels, and refrigerate for at least 1 hour to firm up before cutting into 1.5-inch pieces.

4. 4

   While the pork chills, prepare the reduction by combining 2 cups of pomegranate juice, 2 tablespoons of rocoto paste, 1 tablespoon of aji amarillo paste, 1/4 cup of apple cider vinegar, and 2 tablespoons of brown sugar in a saucepan, bringing it to a simmer and reducing by half until thickened, then seasoning with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

5. 5

   Heat 4 cups of vegetable oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C), then carefully deep-fry the pork belly pieces in batches for 5-7 minutes per batch until golden brown and crispy.

6. 6

   Remove the crispy pork belly from the oil using a slotted spoon, drain excess oil on paper towels, and immediately toss the warm chicharrones with half of the prepared pomegranate and rocoto reduction until evenly coated.

7. 7

   Serve the crispy pork belly hot, garnished with 1/4 cup of fresh chopped cilantro and accompanied by the remaining pomegranate and rocoto reduction on the side, along with 2 fresh lime wedges.