Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 1.5 kilograms of pork belly in a crisscross pattern without cutting into the meat.

2. 2

   In a bowl, combine 6 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 60 milliliters white vinegar, and 120 milliliters fresh orange juice to create a marinade.

3. 3

   Rub the marinade generously over the entire 1.5 kilograms of pork belly, ensuring it penetrates the scored skin, then refrigerate for at least 4 hours, or preferably overnight.

4. 4

   Preheat a grill to medium-high heat (about 200°C or 400°F). Place the marinated 1.5 kilograms of pork belly skin-side down on the grill for 15-20 minutes until crispy, then flip and grill for another 45-60 minutes, or until the internal temperature reaches 70°C (160°F) and the meat is tender.

5. 5

   While the pork belly grills, prepare the aji de aguacate: in a medium bowl, combine 2 diced ripe avocados, 1/4 finely diced small red onion, 1/2 cup chopped fresh cilantro, 1 minced aji pepper, 2 tablespoons fresh lime juice, and 2 tablespoons olive oil, mixing gently.

6. 6

   Remove the grilled 1.5 kilograms of pork belly from the heat, let it rest for 10 minutes, then slice it into serving portions.

7. 7

   Serve the grilled 1.5 kilograms of panceta immediately, accompanied by generous dollops of the fresh aji de aguacate.