Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 pounds of pork belly cubes with 2 tablespoons of aji amarillo paste, 4 minced cloves of garlic, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, ensuring the pork is evenly coated.

2. 2

   Preheat your smoker to 250°F (120°C) with 2 cups of soaked applewood smoking chips in the chip tray, preparing for indirect heat.

3. 3

   Place the marinated pork belly cubes directly on the smoker grates, close the lid, and smoke for 2 hours, or until the internal temperature reaches 190°F (88°C) and the pork is tender.

4. 4

   After the pork has smoked for 1 hour, arrange 3 peeled and 0.5-inch thick rounds of green plantains on the smoker grate alongside the pork, allowing them to smoke for the remaining hour until softened and lightly golden.

5. 5

   Carefully remove both the smoked pork belly and plantains from the smoker and let them rest for 10 minutes before assembling.

6. 6

   In a small bowl, whisk together 2 tablespoons of aji amarillo paste, 0.25 cup of fresh lime juice, 2 tablespoons of olive oil, 0.5 cup of chopped fresh cilantro, and 0.25 finely diced red onion to create the vibrant cilantro-lime drizzle.

7. 7

   Arrange the smoked plantain rounds on a serving platter, top each with a succulent smoked pork belly cube, and generously spoon the cilantro-lime drizzle over the assembled bites for a burst of Peruvian flavor.