11 Crispy Colombian Pork Belly Recipes That Add Crunchy Goodness

I’ve been on a crispy Colombian pork belly journey, and it’s been a delicious adventure. The flavors and textures are truly something special. From classic chicharrón to flavorful tacos, each dish offers its own unique charm. Pairing the crunchy goodness of pork belly with fresh ingredients is a match made in culinary heaven. If you’re looking to add a little excitement to your meals, these recipes will surely inspire your taste buds.

Classic Colombian Chicharrón

Chicharrón is a beloved dish in Colombian cuisine, renowned for its crispy exterior and tender, juicy meat. This dish is fundamentally fried pork belly, where the skin is transformed into a golden, crunchy layer that contrasts beautifully with the rich and savory pork beneath. Traditionally served with sides like arepas, avocado, and a fresh salad, chicharrón is often enjoyed during festive occasions as well as casual family meals. Its savory, mouthwatering flavor makes it a favorite among many, and with the right technique, you can recreate this Colombian classic in your own kitchen.

Cooking chicharrón involves both boiling and frying the pork belly to achieve that perfect crispy texture. The process may take some time, but the result is well worth the effort. The key here is to start with high-quality pork belly, confirming that the skin is intact and the meat is well-marbled. With a few simple ingredients and a bit of patience, you can enjoy this delightful dish that captures the essence of Colombian culinary traditions.

Ingredients (Serves 4-6)

• 2 pounds pork belly, skin on
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups water
• Vegetable oil (for frying)

Cooking Instructions

1. Prepare the Pork Belly: Start by cleaning the pork belly under cold water. Pat it dry with paper towels. Score the skin in a crosshatch pattern, making sure not to cut into the meat. This will help the fat render out and allow the skin to crisp up nicely.
2. Season the Pork: Rub the pork belly generously with salt, black pepper, garlic powder, and onion powder. Make sure to season both the skin and the meat. Allow it to marinate for at least 30 minutes to enhance the flavor.
3. Boil the Pork Belly: In a large pot, place the pork belly and add enough water to cover it completely. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 30 minutes. This step will help tenderize the meat and render some of the fat.
4. Dry the Pork Belly: After boiling, carefully remove the pork belly from the pot and place it on a wire rack or a plate lined with paper towels. Pat the skin dry as much as possible; this is vital for achieving a crispy texture when frying.
5. Heat the Oil: In a large, deep skillet or frying pan, pour enough vegetable oil to cover the bottom of the pan generously. Heat the oil over medium-high heat until it reaches around 350°F (175°C).
6. Fry the Pork Belly: Once the oil is hot, carefully add the pork belly, skin side down. Fry for about 10-15 minutes, or until the skin is golden brown and crispy. Flip the pork belly to cook the meat side for another 5-7 minutes. Use a splatter guard if necessary to avoid oil splatters.
7. Drain and Serve: Once the pork belly is crispy, remove it from the oil and place it on a plate lined with paper towels to absorb any excess oil. Let it rest for a few minutes before slicing it into bite-sized pieces. Serve warm alongside traditional Colombian sides.

Extra Tips

When making chicharrón, the quality of the pork belly is essential for achieving the best flavor and texture. Look for pork belly with a good balance of fat and meat.

Also, confirm that the skin is as dry as possible before frying to help achieve maximum crispiness. If you want to enhance the flavor even further, consider marinating the pork belly overnight in the seasonings.

Finally, be cautious when frying; hot oil can splatter, so it’s advisable to use a deep pot and a splatter guard. Enjoy your homemade chicharrón with fresh sides for a truly authentic Colombian meal!

Pork Belly Arepas With Avocado

Crispy Colombian Pork Belly Arepas With Avocado is a delightful fusion of rich flavors and textures that can elevate any meal. The star of this dish is the crispy pork belly, which is marinated to perfection, providing a savory and indulgent bite. Paired with arepas, a traditional Colombian staple made from ground maize, and creamy avocado, this dish isn’t only satisfying but also packed with flavor.

Whether you’re hosting a gathering or simply treating yourself to a delicious meal at home, these arepas will surely impress. Making these arepas is a straightforward process, and the results are well worth the effort. The combination of crispy pork belly and the soft, warm arepas creates a wonderful contrast, while the avocado adds a revitalizing creaminess.

This recipe serves 4-6 people, making it perfect for a family dinner or a small get-together. Follow the steps below to create this mouthwatering dish from scratch.

Ingredients:

• 2 lbs pork belly, skin on
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• 2 cups pre-cooked cornmeal (masarepa)
• 2 cups warm water
• 1 teaspoon salt (for arepas)
• 2 ripe avocados
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Pork Belly: Start by scoring the skin of the pork belly in a crosshatch pattern, making sure not to cut into the meat. This will help the fat render and create a crispy exterior. Rub the pork belly with salt, black pepper, paprika, garlic powder, and onion powder, making sure it’s evenly coated. Let it marinate for at least an hour, or preferably overnight in the refrigerator for maximum flavor.
2. Cook the Pork Belly: Preheat your oven to 300°F (150°C). Place the marinated pork belly on a roasting rack in a baking dish. Roast for about 2-3 hours, or until the meat is tender. Once tender, increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes, or until the skin is crispy and golden brown. Keep an eye on it to prevent burning.
3. Make the Arepas: In a mixing bowl, combine the pre-cooked cornmeal, warm water, and salt. Mix until a dough forms. Divide the dough into 6-8 equal portions and shape each portion into a disk about ½ inch thick.
4. Cook the Arepas: Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with a bit of oil. Cook the arepas for about 4-5 minutes on each side, until they develop a golden crust. Once cooked, you can place them in a warm oven to keep them heated until serving.
5. Prepare the Avocado: While the pork belly and arepas are cooking, slice the ripe avocados in half, remove the pit, and scoop the flesh out into a bowl. Mash the avocado lightly with a fork, adding a pinch of salt and lime juice to taste.
6. Assemble the Dish: Once the pork belly is done, remove it from the oven and let it rest for about 10 minutes before slicing it into bite-sized pieces. To serve, place a piece of crispy pork belly on each arepa, top with a spoonful of the mashed avocado, and garnish with fresh cilantro. Serve with lime wedges on the side.

Extra Tips: When cooking the pork belly, the initial low-and-slow roasting method is essential for tender meat, while the high-heat finish guarantees a crispy skin. Make sure to let the pork belly rest after cooking to retain its juices.

You can also customize the toppings on your arepas by adding pickled onions, salsa, or cheese for extra flavor. Enjoy experimenting with different ingredients to make this dish your own!

Crispy Pork Belly Tacos

Crispy Pork Belly Tacos are a delicious fusion of rich flavors and textures that will tantalize your taste buds. This Colombian-inspired dish features succulent, slow-cooked pork belly that’s then crisped to perfection. Wrapped in warm tortillas and topped with fresh ingredients, these tacos are perfect for a casual family dinner or a festive gathering. The combination of the crispy pork, savory spices, and bright toppings creates a mouthwatering experience that’s hard to resist.

Making these tacos is a rewarding process that brings together the best of Colombian cooking. The pork belly is seasoned with a blend of spices and then roasted until it reaches that perfect crunch. Topped with fresh herbs, diced onions, and a zesty sauce, these tacos deliver a burst of flavor in every bite. Pair them with a side of avocado and lime for an unforgettable meal that will have everyone coming back for seconds.

Ingredients (serving size: 4-6 people):

• 2 lbs pork belly, skin-on
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 8-10 small corn tortillas
• 1 cup diced onions
• 1 cup chopped cilantro
• 1 lime, cut into wedges
• Hot sauce (optional)

Cooking Instructions:

1. Prepare the Pork Belly: Start by preheating your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern—this allows the fat to render and the skin to become crispy. Rub the pork belly all over with olive oil, salt, black pepper, cumin, smoked paprika, garlic powder, onion powder, and oregano, ensuring the spices penetrate into the scores.
2. Roast the Pork Belly: Place the seasoned pork belly on a baking sheet, skin-side up. Roast in the preheated oven for about 2-2.5 hours, or until the meat is tender and the fat has rendered. You can check for tenderness by inserting a fork into the meat; it should pull apart easily.
3. Crisp the Skin: After roasting, increase the oven temperature to 450°F (230°C) and continue to cook the pork belly for an additional 20-30 minutes, or until the skin is golden brown and crispy. Keep a close eye on it to prevent burning.
4. Rest and Slice: Once the pork belly is crispy, remove it from the oven and let it rest for about 10-15 minutes. This resting period allows the juices to redistribute. After resting, slice the pork belly into bite-sized pieces.
5. Warm the Tortillas: While the pork is resting, heat the corn tortillas in a dry skillet over medium heat for 30 seconds on each side until warm and pliable. This will enhance their flavor and texture.
6. Assemble the Tacos: Place a generous amount of the crispy pork belly on each tortilla. Top with diced onions, chopped cilantro, and a squeeze of lime juice. Add hot sauce if desired for an extra kick.

Extra Tips:

To elevate your Crispy Pork Belly Tacos even further, consider marinating the pork belly overnight with the spices for deeper flavor penetration.

When serving, you can offer additional toppings like diced tomatoes, avocado slices, or crumbled queso fresco for customization.

Also, if you have leftover pork belly, it reheats beautifully in a skillet, allowing you to enjoy these tasty tacos again!

Colombian Pork Belly With Aji Verde

Crispy Colombian Pork Belly with Aji Verde is a delightful dish that showcases the rich flavors of Colombian cuisine. The pork belly is seasoned to perfection and cooked until the skin is irresistibly crispy, while the tender meat underneath bursts with flavor. Paired with Aji Verde, a vibrant green sauce made with fresh herbs and spices, this dish is a crowd-pleaser that brings warmth and excitement to any table.

The combination of textures and flavors in this dish is what makes it truly special. The crunchy skin complements the succulent meat, while the Aji Verde adds a zesty kick that elevates the overall experience. Whether you’re preparing a festive meal or just a comforting dinner at home, Crispy Colombian Pork Belly with Aji Verde is bound to impress your family and friends.

Ingredients (Serves 4-6):

• 2 pounds pork belly, skin on
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup water
• Fresh cilantro, for garnish (optional)

For Aji Verde:

• 1 cup fresh cilantro leaves
• 1 jalapeño, seeds removed (adjust for heat preference)
• 1 garlic clove
• 1 tablespoon lime juice
• ½ teaspoon salt
• ¼ cup olive oil
• Water, as needed for thinning

Cooking Instructions:

1. Prepare the Pork Belly: Begin by scoring the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. This will help the fat render out and create crispy skin. Pat the pork belly dry with paper towels to make sure the skin will crisp up nicely.
2. Season the Pork Belly: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, cumin, and paprika. Rub this seasoning mixture all over the pork belly, making sure to get it into the scored skin and on the meat side. Allow the pork belly to marinate for at least 30 minutes to absorb the flavors.
3. Preheat the Oven: Preheat your oven to 450°F (230°C). This high temperature will help achieve the crispy skin we desire.
4. Roast the Pork Belly: Place the pork belly in a roasting pan, skin side up, and pour the cup of water into the bottom of the pan. This will create steam, helping to keep the meat moist as it cooks. Roast in the preheated oven for about 30 minutes.
5. Reduce Temperature and Continue Cooking: After 30 minutes, lower the oven temperature to 350°F (175°C). Continue roasting for an additional 1 to 1.5 hours, or until the meat is tender and the skin is crispy. Keep an eye on it, as cooking times may vary based on the thickness of your pork belly.
6. Make the Aji Verde: While the pork is roasting, prepare the Aji Verde. In a blender, combine the fresh cilantro, jalapeño, garlic clove, lime juice, salt, and olive oil. Blend until smooth. If the sauce is too thick, add water a tablespoon at a time until the desired consistency is reached.
7. Serve: Once the pork belly is done cooking, remove it from the oven and let it rest for about 10 minutes. Slice it into pieces and serve with the Aji Verde drizzled on top or on the side for dipping. Garnish with fresh cilantro if desired.

Extra Tips:

When cooking Crispy Colombian Pork Belly, it’s crucial to allow the skin to dry out before roasting; this helps in achieving maximum crispiness. If you have time, letting the pork belly sit uncovered in the refrigerator overnight will enhance the texture.

Additionally, be sure to monitor the cooking closely, as the fat can render out quickly, and you want to avoid burning the skin. Enjoy the vibrant flavors of Aji Verde, which can be adjusted according to your heat preference by adding more or fewer jalapeños.

Sweet and Spicy Pork Belly Skewers

Sweet and Spicy Pork Belly Skewers are a delightful Colombian treat that brings together the rich flavors of marinated pork belly with a perfect balance of sweetness and heat. This dish is perfect for barbecues, casual gatherings, or even as a unique appetizer at dinner parties. The tender pork belly is infused with a delicious marinade that caramelizes beautifully when grilled, resulting in a crispy exterior and juicy interior that will leave your guests craving more.

To prepare these skewers, you’ll start by marinating the pork belly, allowing the flavors to meld together for a few hours or overnight. The combination of honey, soy sauce, garlic, and spices creates a mouthwatering glaze that complements the richness of the pork. Skewering the marinated meat makes it easy to grill and serve, guaranteeing that each bite is packed with flavor. Serve these skewers with a side of fresh cilantro and lime for an added burst of invigoration.

Ingredients (Serves 4-6)

• 2 pounds pork belly, cut into 1-inch cubes
• 1/4 cup soy sauce
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 lime, cut into wedges (for serving)
• Fresh cilantro, chopped (for garnish)
• Skewers (soaked in water for 30 minutes if using wooden skewers)

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine soy sauce, honey, minced garlic, grated ginger, ground cumin, smoked paprika, cayenne pepper, olive oil, salt, and pepper. Whisk everything together until well combined.
2. Marinate the Pork Belly: Add the cubed pork belly to the bowl with the marinade, making sure that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent burning.
4. Skewer the Pork Belly: Thread the marinated pork belly cubes onto the skewers, leaving a little space between each piece for even cooking. Depending on the size of your skewers, you may need to use more than one.
5. Grill the Skewers: Once the grill is hot, place the skewers on the grill grates. Cook for about 10-15 minutes, turning occasionally, until the pork belly is crispy on the outside and cooked through. Use a meat thermometer to guarantee the internal temperature reaches at least 145°F (63°C).
6. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve hot with lime wedges and garnish with chopped cilantro.

Extra Tips

For an extra layer of flavor, consider adding some chopped jalapeños or bell peppers to the skewers before grilling. This not only enhances the flavor profile but also adds a colorful presentation to the dish.

If you want an even sweeter touch, brush the skewers with additional honey during the last few minutes of grilling for a caramelized finish. Pair these skewers with a revitalizing salad or rice to create a complete meal that everyone will love!

Pork Belly Empanadas

Pork belly empanadas are a delightful twist on the classic Colombian dish, bringing together the rich flavors of crispy pork belly and the comforting texture of a flaky pastry. These empanadas offer a wonderful combination of savory, crunchy, and tender elements, making them a perfect appetizer or main course for gatherings or family dinners.

The process of preparing these empanadas not only fills your kitchen with mouthwatering aromas but also creates an engaging cooking experience that’s bound to impress your family and friends.

To achieve the best results, it’s important to start with high-quality pork belly, seasoned perfectly to enhance its natural flavor. The key to attaining that coveted crispy texture lies in the cooking method; slow-roasting the pork belly before incorporating it into the dough guarantees that every bite is packed with flavor and a satisfying crunch.

Once assembled, these empanadas can be baked or fried, depending on your preference, allowing for a versatile dish that can adapt to any occasion.

Ingredients (Serves 4-6)

• 1 pound pork belly, skin on
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt (for the dough)
• 1/4 cup cold water
• 1 egg (for egg wash)
• Oil for frying (if frying)

Cooking Instructions

1. Prepare the Pork Belly: Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. In a bowl, mix together the salt, black pepper, garlic powder, and cumin. Rub this seasoning all over the pork belly, making sure it penetrates the meat as well.
2. Roast the Pork Belly: Place the seasoned pork belly on a baking sheet lined with parchment paper, skin side up. Drizzle with olive oil and roast in the preheated oven for about 2-2.5 hours, or until the skin is crispy and the meat is tender. Once done, allow it to cool before chopping it into small pieces for the filling.
3. Make the Dough: In a mixing bowl, combine the flour, baking powder, and salt for the dough. Gradually add cold water, mixing until a soft dough forms. Knead the dough on a lightly floured surface for a few minutes until smooth. Wrap in plastic wrap and let it rest for about 30 minutes.
4. Prepare the Filling: After the pork belly has cooled, chop it into small, bite-sized pieces. You can add additional spices or diced onions if desired for extra flavor. Mix well to combine.
5. Form the Empanadas: Divide the rested dough into small balls (about the size of a golf ball). Roll each ball out on a floured surface into a circle, about 4-5 inches in diameter. Place a spoonful of the pork belly filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
6. Cook the Empanadas: If frying, heat oil in a deep pan over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side. Alternatively, you can preheat your oven to 375°F (190°C) and place the empanadas on a baking sheet lined with parchment paper. Brush with beaten egg for a golden finish, and bake for 20-25 minutes until golden and crispy.

Extra Tips

When making pork belly empanadas, consider experimenting with different fillings or adding vegetables like diced bell peppers or sautéed onions for added flavor and texture.

If you prefer baking over frying, make sure that your oven is well-preheated to achieve a nice golden color. Also, allow the empanadas to cool slightly after cooking; this will help the filling set and make them easier to eat.

Enjoy your delicious crispy Colombian pork belly empanadas with a side of ají sauce for a true taste of Colombia!

Sautéed Pork Belly With Plantains

Sautéed Pork Belly with Plantains is a delicious and hearty dish that showcases the rich flavors of Colombian cuisine. This recipe combines crispy pork belly, which is seasoned to perfection, with sweet and tender plantains, creating a delightful contrast in flavors and textures. The combination of savory and sweet makes this dish a favorite among those who appreciate bold flavors and a satisfying meal. Perfect for gatherings or family dinners, this dish is sure to impress.

Cooking pork belly can seem challenging, but with the right techniques, you can achieve a crispy exterior while keeping the meat tender and juicy. The key is to render the fat slowly, allowing the pork to cook evenly and develop a beautiful golden crust. Paired with sautéed plantains, this dish brings a taste of Colombia right to your kitchen.

Ingredients (Serves 4-6)

• 2 lbs pork belly, skin-on
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 2 tablespoons vegetable oil
• 3 ripe plantains, peeled and sliced diagonally
• 1 tablespoon brown sugar
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Pork Belly: Begin by scoring the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. This will help the fat render out during cooking, resulting in a crispy skin. Pat the pork belly dry with paper towels, then rub it all over with salt, black pepper, garlic powder, and cumin, making sure the seasoning gets into the scored areas.
2. Sear the Pork Belly: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully place the pork belly skin-side down in the pan. Sear for about 5-7 minutes or until the skin is golden and crispy. This step is essential for achieving that deliciously crispy texture.
3. Cook the Pork Belly: After searing, reduce the heat to medium-low and cover the skillet with a lid. Allow the pork belly to cook for 30-40 minutes, flipping it halfway through. This slow cooking will render the fat and guarantee the meat remains juicy.
4. Prepare the Plantains: While the pork belly is cooking, heat another skillet over medium heat. Add a little more vegetable oil if necessary. Once hot, add the sliced plantains and sauté for about 3-4 minutes on each side until they turn golden brown and caramelized. Sprinkle the brown sugar over the plantains during the final minute of cooking, allowing it to melt and coat the plantains.
5. Finish the Dish: Once the pork belly is cooked, remove it from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces. Serve the crispy pork belly alongside the sautéed plantains, drizzling the fresh lime juice over the top. Garnish with fresh cilantro for added flavor and color.

Extra Tips

When cooking Sautéed Pork Belly with Plantains, it’s vital to keep an eye on the heat levels. If the pork belly is cooking too quickly and the skin isn’t crisping up as desired, lower the heat to allow the fat to render properly without burning the skin.

Additionally, make sure to choose ripe plantains for the best flavor; they should be yellow with a few black spots for maximum sweetness. Finally, letting the pork belly rest after cooking helps retain its juices, guaranteeing every bite is flavorful and tender. Enjoy your culinary journey to Colombia!

Pork Belly Stir-Fry With Vegetables

Pork Belly Stir-Fry With Vegetables is a delightful dish that combines the rich, succulent flavors of crispy pork belly with vibrant, fresh vegetables. This recipe highlights the traditional Colombian approach to cooking, using simple yet flavorful ingredients that enhance the natural taste of the pork. The end result is a colorful and satisfying meal that’s perfect for sharing with family and friends.

The combination of crispy textures and savory flavors is sure to become a favorite in your household. This dish isn’t only delicious but also versatile. You can easily adjust the vegetables according to your preference or what you have on hand, making it a great option for a quick weeknight dinner or a special gathering.

The key is to confirm the pork belly is cooked until it’s crispy, providing a satisfying crunch that pairs beautifully with the tender stir-fried vegetables. Let’s explore the ingredients and cooking instructions for this mouthwatering Pork Belly Stir-Fry With Vegetables.

Ingredients (Serves 4-6):

• 1 pound pork belly, cut into bite-sized cubes
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Cooked rice, for serving (optional)

Cooking Instructions:

1. Prepare the Pork Belly: Start by cutting the pork belly into bite-sized cubes. Pat them dry with a paper towel to confirm they crisp up well during cooking. Season the cubes lightly with salt and pepper to enhance their flavor.

2. Cook the Pork Belly: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the pork belly cubes in a single layer. Let them cook undisturbed for about 5-7 minutes until they develop a nice brown crust.

Then, stir occasionally until all sides are crispy and cooked through, about 10-15 minutes total. Once done, remove the pork from the skillet and set aside.

3. Stir-Fry the Vegetables: In the same skillet, add the garlic and ginger, stirring for about 30 seconds until fragrant. Then, add the sliced red and green bell peppers, broccoli florets, and snap peas. Stir-Fry the Vegetables for about 4-5 minutes until they’re tender-crisp.

4. Combine Pork and Vegetables: Return the crispy pork belly to the skillet with the vegetables. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together gently to coat the pork and vegetables evenly with the sauce.

Cook for an additional 2-3 minutes until everything is heated through.

5. Serve: Once everything is well combined and heated, taste and adjust seasoning with salt and pepper if needed. Serve the Pork Belly Stir-Fry hot over a bed of cooked rice if desired.

Extra Tips: When cooking the pork belly, make sure your skillet is hot enough to achieve a crispy texture. If necessary, you can work in batches to avoid overcrowding the pan.

Additionally, feel free to customize the vegetable mix based on your preference or seasonal availability. Adding a splash of lime juice just before serving can also brighten the flavors of the dish. Enjoy your delicious creation!

Colombian Pork Belly Sandwich

The Colombian Pork Belly Sandwich, known as “Bandeja Paisa” when served with traditional sides, is a delightful fusion of flavors and textures that will tantalize your taste buds. This dish centers around succulent, crispy pork belly, which is perfectly seasoned and cooked to achieve a crunchy exterior while remaining tender and juicy inside.

Served in a soft roll, this sandwich is a staple in Colombian cuisine, and it brings a touch of Latin flair to your dining table. To create the perfect Colombian Pork Belly Sandwich, you’ll also want to complement the pork with fresh toppings and a tangy sauce. The combination of crispy pork, fresh vegetables, and a zesty dressing creates a mouthwatering experience that’s both satisfying and unforgettable.

Whether you’re hosting a gathering or simply looking to enjoy a flavorful meal at home, this sandwich promises to impress all who take a bite.

Ingredients (Serves 4-6)

• 2 pounds pork belly, skin on
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 4-6 soft sandwich rolls
• 1 cup fresh lettuce, shredded
• 1 medium tomato, sliced
• 1 avocado, sliced
• ½ cup mayonnaise
• 2 tablespoons lime juice
• Fresh cilantro, for garnish (optional)

Cooking Instructions

1. Prepare the Pork Belly: Begin by preheating your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern, making sure not to cut too deeply into the meat. This will help the fat render out during cooking and create a crispy skin.
2. Season the Pork: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, and cumin. Rub this seasoning blend all over the pork belly, ensuring that it gets into the scored skin as well. Let it sit for at least 30 minutes at room temperature to absorb the flavors.
3. Cook the Pork Belly: Place the seasoned pork belly on a wire rack in a roasting pan. Drizzle olive oil over the top. Roast in the preheated oven for about 2.5 to 3 hours, or until the meat is tender and the fat has rendered. For the last 30 minutes of cooking, turn the oven up to 450°F (230°C) to crisp up the skin.
4. Rest and Slice: Once the pork belly is cooked, remove it from the oven and let it rest for 10-15 minutes. This resting time allows the juices to redistribute. After resting, slice the pork belly into strips.
5. Prepare the Sauce: In a small bowl, combine mayonnaise and lime juice to create a tangy dressing. Adjust to taste, adding more lime juice if desired.
6. Assemble the Sandwiches: Slice the sandwich rolls in half. Start by placing a generous amount of shredded lettuce on the bottom half, followed by the pork belly slices, tomato slices, and avocado. Drizzle with the lime mayonnaise and sprinkle with fresh cilantro if desired. Place the top half of the roll on and press down gently.
7. Serve: Serve the sandwiches warm, and enjoy with your favorite side dishes or a simple salad for a complete meal.

Extra Tips

For an extra layer of flavor, consider marinating the pork belly overnight with the seasoning mix for a deeper infusion of flavors. Additionally, you can customize your sandwich with other toppings like pickled onions, jalapeños, or cheese to suit your preference.

If you desire even crispier skin, broil the pork belly for a few additional minutes, keeping a close eye to prevent burning. Enjoy your Colombian Pork Belly Sandwich with a side of fried plantains or potato chips for a true Colombian experience!

Grilled Pork Belly With Chimichurri

Grilled Pork Belly With Chimichurri is a vibrant and flavorful dish that showcases the rich culinary traditions of Colombia. This recipe combines succulent, crispy pork belly with a fresh and zesty chimichurri sauce, creating a delightful balance of textures and flavors. The secret lies in marinating the pork belly to infuse it with deep flavors before grilling it to perfection, resulting in a dish that’s bound to impress family and friends.

The chimichurri sauce, made from fresh herbs, garlic, and vinegar, adds a revitalizing kick that complements the richness of the pork belly beautifully. This dish is perfect for a weekend barbecue or a festive gathering, bringing a taste of Colombian cuisine to your table. Serve it with grilled vegetables, rice, or a fresh salad for a complete meal that delights the senses.

Ingredients (Serves 4-6):

• 2 pounds pork belly, skin-on
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup white vinegar
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Pork Belly: Start by scoring the skin of the pork belly with a sharp knife, making shallow cuts in a crosshatch pattern. This helps the fat render during cooking, leading to crispy skin. Pat the pork belly dry with paper towels and set it aside.
2. Make the Marinade: In a small bowl, combine paprika, ground cumin, garlic powder, salt, and black pepper. Add the olive oil and mix until a paste forms. Rub this marinade all over the pork belly, making sure it gets into the scored cuts and coats the entire piece evenly. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Chimichurri Sauce: While the pork belly is marinating, prepare the chimichurri. In a medium bowl, mix the chopped parsley, cilantro, minced garlic, red pepper flakes, and salt and pepper. Stir in the olive oil and white vinegar, then squeeze in the lemon juice. Mix well until combined, and adjust seasoning to taste. Set aside to let the flavors meld.
4. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F). If using a charcoal grill, make sure the coals are glowing and evenly distributed.
5. Grill the Pork Belly: Place the marinated pork belly on the grill, skin side down. Grill for about 10-15 minutes until the skin is crispy and golden brown. Flip the pork belly over and continue grilling for another 15-20 minutes on the meat side, until the internal temperature reaches 165°F. Keep an eye on flare-ups from the fat and move the pork belly to a cooler part of the grill if necessary.
6. Rest and Slice: Once the pork belly is cooked, remove it from the grill and let it rest for 10 minutes. This allows the juices to redistribute within the meat. After resting, slice the pork belly into bite-sized pieces.
7. Serve: Arrange the grilled pork belly on a serving platter and drizzle generously with chimichurri sauce. Serve with extra chimichurri on the side for dipping and enjoy!

Extra Tips:

For the best results, make certain that the pork belly is well-marinated for a longer period to enhance flavor and tenderness. If you prefer an even crispier skin, you can finish the pork belly under a broiler for a couple of minutes after grilling.

Additionally, feel free to customize the chimichurri by adding ingredients like oregano or shallots for an extra dimension of flavor. Enjoy your Grilled Pork Belly With Chimichurri with your favorite sides for a truly memorable meal!

Pork Belly and Bean Stew

Crispy Colombian Pork Belly and Bean Stew is a hearty and flavorful dish that beautifully combines the richness of pork belly with the comforting texture of beans. This dish is a staple in Colombian cuisine, often served as a family meal that brings everyone together. The crispy pork belly adds a delightful crunch, while the beans are simmered to perfection, absorbing all the flavors from the spices and herbs used in the stew. The result is a comforting and satisfying meal that’s perfect for any occasion.

To make this dish even more enticing, you’ll find that the combination of spices and the slow-cooked nature of the beans creates a depth of flavor that’s simply irresistible. This recipe highlights the traditional Colombian approach to cooking, ensuring that each bite is infused with authentic taste. Whether you’re hosting a special gathering or enjoying a cozy dinner at home, this Crispy Colombian Pork Belly and Bean Stew will surely impress.

Ingredients (Serves 4-6)

• 2 pounds pork belly, skin on
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cups cooked or canned red beans, rinsed and drained
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Pork Belly: Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub salt and pepper generously over the pork belly, ensuring it gets into the scored areas. This will help achieve a crispy skin. Let it sit at room temperature for about 30 minutes before cooking.
2. Sear the Pork Belly: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the pork belly skin-side down and sear it for about 5-7 minutes until the skin is golden brown and crispy. Flip the pork belly and sear the other side for an additional 5 minutes. Remove the pork from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, and bell peppers. Sauté for about 5 minutes until the vegetables are softened and fragrant. This step builds the flavorful base for your stew.
4. Combine Ingredients: Add the cooked beans, chicken or vegetable broth, ground cumin, smoked paprika, and bay leaf into the pot. Stir well to combine all the ingredients. Return the seared pork belly to the pot, placing it on top of the bean mixture.
5. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the pork belly is tender. Check occasionally, adding more broth if needed to keep it from drying out.
6. Finish the Stew: After the pork belly is tender, remove it from the pot and let it cool slightly. While it cools, add the corn kernels to the stew and stir them in. After a few minutes, slice the pork belly into pieces and return it to the pot.
7. Serve: Ladle the bean stew into bowls, ensuring each serving gets some crispy pork belly. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips

For the crispiest pork belly, consider using a broiler for the last few minutes of cooking. After the stew is done simmering, transfer the pork belly to a baking sheet and place it under the broiler for about 5 minutes, watching closely to prevent burning. This will enhance the crispiness of the skin while keeping the meat tender.

Additionally, feel free to customize the beans used in the stew or add other vegetables like carrots or zucchini for a personal touch. Enjoy your cooking experience!