Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of pork belly cubes generously with salt to taste and 0.25 teaspoon of ground black pepper.

2. 2

   Heat 1 tablespoon of achiote oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the seasoned pork belly in batches until browned on all sides, removing the seared pork to a plate.

3. 3

   Add the remaining 1 tablespoon of achiote oil to the pot, then add 2 large finely diced red onions and 1 medium finely diced red bell pepper, cooking for 8 minutes until softened.

4. 4

   Stir in 6 minced garlic cloves, 2 diced ripe tomatoes, 1 teaspoon of ground cumin, and 0.5 teaspoon of dried oregano, continuing to cook for another 5 minutes, stirring occasionally.

5. 5

   Return the seared pork belly to the pot, then pour in 0.5 cup of naranjilla juice and 2 cups of chicken or vegetable broth, bringing the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot tightly, and braise for 1.5 to 2 hours, or until the pork belly is fork-tender.

7. 7

   Add 4 medium quartered potatoes to the pot and continue to cook, covered, for another 25-30 minutes, or until the potatoes are tender.

8. 8

   Taste and adjust seasoning with salt as needed, then stir in 0.5 cup of fresh chopped cilantro before serving.