Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1 kilogram of pork belly with 1 tablespoon of salt, 1 teaspoon of freshly ground black pepper, and 0.5 teaspoon of ground cumin, rubbing the spices thoroughly into the skin and flesh.

2. 2

   Place the seasoned pork belly into a large pot, add 1 cup of water, and simmer it covered over medium-low heat for 60 minutes until the fat begins to render, turning it occasionally.

3. 3

   Peel and cut 2 large sweet potatoes into 2-inch chunks, then boil them in salted water for 15 minutes until very tender; drain the sweet potatoes and mash them finely with a fork.

4. 4

   In a separate pan, combine 0.25 cup of brown sugar with 0.5 cup of fresh orange juice and bring it to a simmer until the sugar dissolves completely; stir the mashed sweet potatoes into this glaze until well combined.

5. 5

   In a deep heavy-bottomed pot, heat 4 cups of vegetable oil to 350°F (175°C); carefully add the pre-cooked pork belly pieces, ensuring they are separated, and deep fry them for 10-15 minutes, flipping occasionally, until they are golden brown and crispy.

6. 6

   Remove the crispy pork belly from the oil and drain it on paper towels, allowing excess oil to drip off.

7. 7

   Finely slice 1 medium red onion into thin half-moons and rinse it under cold water to reduce pungency; finely dice 1 rocoto chili, removing seeds and veins for less heat if desired, and combine it with the sliced onion, 0.25 cup of fresh lime juice, 0.25 cup of chopped fresh cilantro, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

8. 8

   Serve the crispy Chicharrón de Panceta hot with a generous side of the glazed sweet potatoes and a spoonful of the refreshing Salsa Criolla de Rocoto.