If you’re searching for mouthwatering crispy Peruvian pork belly recipes, you’re in the right place. These dishes offer a delightful mix of textures and flavors that are sure to impress. From the crunchy Lechon Asado to the tangy Chicharrón De Cerdo, there’s something for everyone. Whether you’re cooking for family or friends, these recipes bring a touch of Peruvian richness to your table. Let’s explore these tempting options together and elevate your culinary creations.

Traditional Peruvian Lechon Asado

Lechon Asado, or Peruvian roast pork, is a beloved dish that showcases the rich flavors and culinary traditions of Peru. This majestic dish features succulent pork belly that’s seasoned with a variety of spices and herbs, then slow-roasted to achieve a crispy crackling skin and tender, juicy meat.

Often served during festive gatherings, Lechon Asado isn’t just a meal; it’s an experience that brings family and friends together to celebrate.

To make the perfect Lechon Asado, you’ll need to begin preparing your pork belly well in advance to guarantee the flavors penetrate deeply and the skin crisps up beautifully. The key to this dish lies in the marinade, which combines garlic, citrus, and spices to create a mouthwatering taste that’s quintessentially Peruvian.

With the right techniques and patience, you can recreate this traditional dish right in your own kitchen.

Ingredients (Serves 4-6)

• 4-5 lbs pork belly, skin-on
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon oregano
• 1 tablespoon white vinegar
• 1 cup freshly squeezed orange juice
• 1 lemon, juiced
• 1 lime, juiced
• 1 teaspoon cayenne pepper (optional for heat)
• Fresh herbs (cilantro or parsley) for garnish

Cooking Instructions

1. Prepare the Pork Belly: Rinse the pork belly under cold water and pat it dry with paper towels. Make sure to score the skin in a crisscross pattern, being careful not to cut into the meat. This allows the fat to render and the skin to become crispy during roasting.
2. Make the Marinade: In a mixing bowl, combine the kosher salt, black pepper, cumin, paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), white vinegar, orange juice, lemon juice, and lime juice. Mix well until you have a smooth paste.
3. Marinate the Pork: Rub the marinade generously all over the pork belly, ensuring that it gets into the scored skin. Place the marinated pork into a large resealable plastic bag or dish, and let it marinate in the refrigerator for at least 12 hours, preferably overnight. This allows the flavors to penetrate the meat thoroughly.
4. Preheat the Oven: When ready to roast, preheat your oven to 450°F (230°C). Allow the marinated pork belly to sit at room temperature for about 30 minutes before roasting.
5. Roast the Pork Belly: Place the pork belly on a roasting rack set over a baking sheet. Roast in the preheated oven for 30 minutes to start rendering the fat and crisping the skin. After 30 minutes, lower the oven temperature to 350°F (175°C) and continue roasting for an additional 1.5 to 2 hours, or until the internal temperature reaches 190°F (88°C) and the skin is crispy.
6. Rest and Serve: Once cooked, remove the pork belly from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute throughout the meat. After resting, slice the pork belly into pieces and serve garnished with fresh herbs.

Extra Tips

For an even crispier skin, consider using a hair dryer to dry out the skin before marinating, or leave the pork belly uncovered in the refrigerator for a few hours to dry out the skin.

Additionally, if you want to add a smoky flavor to your Lechon Asado, you can finish it on a grill or over a charcoal fire for a few minutes after roasting. Enjoy your flavorful and crispy Peruvian feast!

Crispy Pork Belly Tacos With Aji Verde

Crispy Pork Belly Tacos with Aji Verde is a delightful fusion of flavors and textures that showcase the best of Peruvian cuisine. The star of this dish is the pork belly, which is seasoned and cooked to achieve a perfect crispy skin while maintaining juicy, tender meat underneath. The aji verde, a vibrant green sauce made from fresh herbs, adds a zesty kick that complements the richness of the pork, creating a harmonious balance that’s sure to impress your family and friends.

These tacos aren’t only a feast for the taste buds but also visually appealing, making them perfect for gatherings or casual weeknight dinners. Served in warm corn tortillas and topped with fresh toppings, these crispy pork belly tacos are a crowd-pleaser that brings a taste of Peru right to your kitchen. Ready to take your taco night to the next level? Let’s plunge into this delicious recipe!

Ingredients (Serves 4-6):

• 2 pounds pork belly, skin on
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 12 small corn tortillas
• 1 cup chopped cilantro
• 1/2 cup fresh parsley
• 2 jalapeños (seeds removed for less heat)
• 1 clove garlic
• 1 tablespoon lime juice
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• Optional toppings: diced onions, diced tomatoes, avocado slices, lime wedges

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 the pork belly all over with salt, black pepper, cumin, and paprika. This will help flavor the meat and promote crispy skin. Let it sit at room temperature for about 30 minutes.

2. Cook the Pork Belly: Preheat your oven to 450°F (232°C). Place the pork belly in a roasting pan, skin side up, and drizzle with olive oil. Roast in the oven for about 30-40 minutes, or until the skin is puffed and crispy. Keep an eye on it to prevent burning.

Once the skin is crispy, reduce the oven temperature to 300°F (149°C) and cook for an additional 1.5 to 2 hours, or until the meat is tender.

3. Make the Aji Verde: While the pork belly is cooking, prepare the aji verde sauce. In a blender or food processor, combine cilantro, parsley, jalapeños, garlic, lime juice, mayonnaise, and sour cream. Blend until smooth and well combined. Adjust seasoning with salt and pepper to taste. Set aside.

4. Warm the Tortillas: About 10 minutes before the pork belly is done cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable and slightly toasted. Keep them warm by wrapping them in a clean kitchen towel.

5. Assemble the Tacos: Once the pork belly is finished cooking, let it rest for about 10 minutes before slicing. Cut the pork belly into bite-sized pieces. To Assemble the Tacos, place a few pieces of crispy pork belly on each tortilla, drizzle with aji verde, and add any additional toppings you desire.

6. Serve and Enjoy: Serve the tacos warm with lime wedges on the side for an extra burst of flavor. Enjoy your delicious Crispy Pork Belly Tacos with Aji Verde!

Extra Tips:

To guarantee that your pork belly turns out perfectly crispy, make sure the skin is thoroughly dried before cooking. You can pat it dry with paper towels and even refrigerate it uncovered for a few hours to help dry out the skin.

Additionally, feel free to customize your tacos with your favorite toppings, such as pickled red onions or crumbled queso fresco, to add even more flavor and texture to your dish. Enjoy the process and have fun experimenting with flavors!

Peruvian Pork Belly Stir-Fry

Crispy Peruvian Pork Belly Stir-Fry is a delicious and vibrant dish that captures the essence of Peruvian cuisine. The combination of tender, juicy pork belly with an array of colorful vegetables creates a mouthwatering meal that’s both satisfying and rich in flavor. The key to this dish lies in achieving the perfect crispy texture of the pork while infusing it with traditional Peruvian spices and seasonings, making it an unforgettable experience for your taste buds.

This stir-fry isn’t only quick to prepare but also versatile, allowing you to customize the vegetables according to your preference or seasonal availability. Serve it over steamed rice or with warm tortillas for a complete meal that will transport you straight to the heart of Peru. Whether for a family dinner or a gathering with friends, this Crispy Peruvian Pork Belly Stir-Fry is sure to impress and become a favorite in your recipe repertoire.

Ingredients (Serves 4-6):

• 1.5 pounds pork belly, skin removed and cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 red onion, sliced
• 2 bell peppers (one red, one yellow), sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 2 tablespoons soy sauce
• 2 tablespoons vinegar (red wine or white)
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Salt to taste
• Cooked rice or tortillas, for serving

Cooking Instructions:

1. Prepare the Pork Belly: Start by patting the pork belly cubes dry with paper towels. This step is essential for guaranteeing that the pork gets crispy when cooked. Season the pork belly with salt, black pepper, cumin, and paprika. Mix well to confirm the pork is evenly coated with the spices.
2. Sear the Pork Belly: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the seasoned pork belly cubes in a single layer. Sear them for about 4-5 minutes until they develop a golden-brown crust. Avoid overcrowding the pan; if necessary, cook the pork in batches.
3. Cook the Vegetables: Once the pork is nicely browned, remove it from the skillet and set it aside. In the same skillet, add the sliced onion and bell peppers. Stir-fry the vegetables for about 3-4 minutes until they’re tender-crisp. Add the minced garlic and stir for another 30 seconds until fragrant.
4. Combine and Finish: Return the pork belly to the skillet with the vegetables. Add the soy sauce and vinegar, stirring to combine all ingredients. Cook for an additional 2-3 minutes to heat everything through and allow the flavors to meld together. Taste and adjust seasoning if necessary.
5. Serve: Remove the skillet from heat and garnish the stir-fry with freshly chopped cilantro. Serve hot over cooked rice or with warm tortillas for a delicious meal that everyone will enjoy.

Extra Tips:

For the best results, make sure to choose high-quality pork belly with a good balance of meat and fat. This will enhance the flavor and texture of the dish.

Also, feel free to add other vegetables such as zucchini or snap peas for extra color and crunch. If you love spice, consider adding sliced jalapeños or a dash of hot sauce for an added kick. Enjoy your cooking adventure with this delightful Peruvian dish!

Chicharrón De Cerdo With Salsa Criolla

Chicharrón de Cerdo is a beloved Peruvian dish that features succulent pork belly, expertly cooked to achieve a crispy exterior while retaining juicy meat on the inside. The combination of savory flavors and the crunchy texture makes this dish a must-try for any food lover.

Often enjoyed with a tangy salsa criolla, this dish isn’t just a meal but an experience that brings the essence of Peruvian cuisine into your home. Perfect for family gatherings or special occasions, Chicharrón de Cerdo is sure to impress everyone at the table.

To prepare this dish, you’ll want to start with quality pork belly, as it’s the star of the recipe. The cooking process involves simmering the pork to render its fat and then frying it for that irresistible crispiness. The accompanying salsa criolla, made with onions, tomatoes, and a hint of lime, provides a revitalizing contrast to the rich pork belly.

Follow these steps closely for a delightful culinary adventure that captures the heart of Peru.

Ingredients (Serves 4-6)

• 2 lbs pork belly, skin on
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Oil for frying

For Salsa Criolla:

• 1 red onion, thinly sliced
• 1 medium tomato, diced
• 1-2 jalapeños, thinly sliced (adjust based on spice preference)
• 1/4 cup lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Cooking Instructions

1. Prepare the Pork Belly: Start by cutting the pork belly into large chunks, about 2-3 inches each. Place the pork belly in a pot and add the water, salt, pepper, garlic powder, and cumin. Bring the mixture to a boil over medium heat, then reduce to a simmer. Allow it to cook for about 1 hour or until the pork is tender.
2. Render the Fat: Once the pork is tender, remove it from the pot and let it cool slightly. Reserve the cooking liquid for later use in soups or sauces. Using a sharp knife, score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. This will help the skin become crispy when frying.
3. Fry the Pork Belly: In a large skillet or frying pan, heat enough oil to cover the bottom of the pan over medium-high heat. Once the oil is hot, carefully add the pork belly pieces, skin side down. Fry for about 5-7 minutes or until the skin is golden brown and crispy. Flip the pork belly pieces and fry the other side for an additional 5 minutes.
4. Prepare the Salsa Criolla: While the pork is frying, prepare the salsa criolla. In a bowl, combine the sliced red onion, diced tomato, jalapeños, lime juice, salt, and pepper. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.
5. Serve: Once the pork belly is crispy and golden, remove it from the skillet and place it on a paper towel-lined plate to drain excess oil. Serve the chicharrón de cerdo hot, accompanied by the salsa criolla on the side for dipping or drizzling over the pork.

Extra Tips

When cooking Chicharrón de Cerdo, patience is key to achieving the perfect crispy skin. If the skin isn’t crisping up as desired, you can finish it under a broiler for a few minutes, watching closely to avoid burning.

Additionally, letting the pork belly rest before frying can help with moisture retention and enhance the texture. Feel free to adjust the spice level of the salsa criolla to your liking by adding more or fewer jalapeños.

This dish pairs wonderfully with Peruvian corn or fried plantains, making your meal even more authentic. Enjoy!

Pork Belly Anticuchos With Spicy Peanut Sauce

Pork Belly Anticuchos are a delightful twist on traditional Peruvian skewers, featuring tender, succulent pieces of pork belly marinated in a blend of spices and grilled to perfection. The rich, crispy exterior contrasts beautifully with the juicy meat inside, offering a satisfying bite that’s hard to resist. This dish is often served with a spicy peanut sauce that adds a creamy texture and a kick of heat, making it a perfect complement to the savory pork.

The preparation of these anticuchos is simple yet requires some attention to detail to guarantee the pork belly is cooked just right. The marinade infuses the meat with flavor, while the grilling process gives it that coveted crispy skin. By serving the skewers with the spicy peanut sauce, you create a dish that isn’t only delicious but also visually appealing, ideal for gatherings or a special family dinner.

Ingredients (Serves 4-6):

• 2 pounds pork belly, cut into 1-inch cubes
• 4 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons aji amarillo paste (or substitute with a mix of chili powder and cayenne)
• 1 tablespoon garlic, minced
• 1 tablespoon cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• Skewers (soaked in water if wooden)

For the Spicy Peanut Sauce

• 1 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon lime juice
• 1/4 cup water (to thin out the sauce as needed)

Cooking Instructions:

1. Marinate the Pork Belly: In a large bowl, combine the soy sauce, red wine vinegar, aji amarillo paste, minced garlic, cumin, black pepper, and salt. Add the cubed pork belly to the marinade, guaranteeing each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
2. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. This step is essential for making sure your skewers hold the pork belly without catching fire.
3. Skewer the Pork Belly: After marinating, remove the pork belly from the refrigerator. Thread the marinated pork belly cubes onto the soaked skewers, leaving a little space between each piece for even cooking.
4. Make the Spicy Peanut Sauce: In a mixing bowl, combine the creamy peanut butter, soy sauce, honey, sriracha, lime juice, and water. Whisk until smooth, adjusting the amount of water to achieve your desired consistency. Set it aside for serving.
5. Grill the Anticuchos: Preheat your grill to medium-high heat. Once hot, place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the pork belly is cooked through and has a crispy exterior. Use a meat thermometer to guarantee the internal temperature of the pork 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 the Pork Belly Anticuchos with the spicy peanut sauce drizzled over the top or on the side for dipping.

Extra Tips: For an extra layer of flavor, consider adding some diced vegetables, such as bell peppers or onions, to the skewers alongside the pork belly. This not only enhances the taste but also adds color to your dish. Additionally, you can adjust the heat level of the peanut sauce by varying the amount of sriracha to suit your preference. Enjoy the skewers hot off the grill for the best texture and flavor!

Peruvian-style Pork Belly Sandwich

Crispy Peruvian Pork Belly Recipes

Peruvian-style Pork Belly Sandwich

The Peruvian-style Pork Belly Sandwich, also known as “Sándwich de Panceta,” is a delightful culinary creation that showcases the rich flavors and textures of crispy pork belly combined with fresh and zesty toppings.

This sandwich isn’t only a feast for the eyes but also a satisfying meal that brings together the savory, salty, and slightly sweet notes of well-prepared pork belly, making it a favorite choice for many.

The contrast between the crunchy skin and the tender meat inside is simply irresistible, and when paired with vibrant condiments, the sandwich becomes a burst of flavors in every bite.

To create the perfect Peruvian-style Pork Belly Sandwich, you’ll need to pay attention to the marination process, guaranteeing the pork belly absorbs all the delicious spices.

The addition of fresh ingredients like pickled onions and rocoto sauce elevates the taste and adds that signature Peruvian flair.

Whether you’re hosting a gathering or just treating yourself to a gourmet sandwich at home, this recipe is sure to impress your guests and satisfy your cravings.

Ingredients (Serves 4-6 People)

• 2 pounds pork belly, skin on
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon brown sugar
• 1/4 cup soy sauce
• 1/4 cup orange juice
• 1/4 cup chicken broth
• 6-8 slices of crusty bread or baguette
• 1 cup pickled red onions
• 1/2 cup fresh cilantro leaves
• Rocoto sauce (or any hot sauce) for serving

Cooking Instructions

1. Prepare the Pork Belly: Begin by scoring the skin of the pork belly in a crosshatch pattern. This helps the fat render out during cooking and creates a crispy skin.

Pat the pork belly dry with paper towels to guarantee the skin crisps up nicely.

2. Marinate the Pork Belly: In a bowl, combine minced garlic, cumin, paprika, salt, black pepper, brown sugar, soy sauce, and orange juice.

Mix well to create a marinade. Rub this mixture all over the pork belly, making sure to get it into the scored skin.

Cover it with plastic wrap and let it marinate in the refrigerator for at least 4 hours, or overnight for the best flavor.

3. Preheat the Oven: Once the pork belly has marinated, preheat your oven to 300°F (150°C).

This low and slow cooking will render the fat and keep the meat tender.

4. Cook the Pork Belly: Place the marinated pork belly on a baking sheet lined with aluminum foil, skin side up.

Pour the chicken broth into the baking sheet to keep the meat moist.

Cover the pork belly loosely with another piece of foil and roast for about 2-2.5 hours, or until it’s tender.

5. Crisp the Skin: After the initial roasting time, increase the oven temperature to 450°F (230°C).

Remove the foil and roast for an additional 30-40 minutes or until the skin is crispy and golden brown.

Keep a close eye to prevent burning.

6. Rest and Slice: Once the pork belly is crispy, remove it from the oven and let it rest for about 15 minutes.

Slice the pork into thick pieces suitable for your sandwich.

7. Assemble the Sandwiches: Toast the slices of bread slightly for added crunch.

Layer the sliced pork belly onto the bread, top with pickled red onions, fresh cilantro, and a drizzle of rocoto sauce.

Close the sandwich and serve immediately.

Extra Tips

For an even more authentic experience, consider making your own pickled onions by soaking thinly sliced red onions in vinegar, sugar, and salt for about an hour before serving.

This adds a revitalizing crunch to the sandwich.

Additionally, feel free to experiment with toppings—avocado, jalapeños, or even a layer of creamy mayonnaise can elevate your Peruvian-style Pork Belly Sandwich even further.

Enjoy the burst of flavors and textures!

Aji De Gallina With Crispy Pork Belly

Aji De Gallina is a classic Peruvian dish that brings together the rich flavors of shredded chicken in a creamy, spicy sauce made from aji amarillo peppers, nuts, and cheese. Traditionally served with rice and boiled potatoes, this dish is a comforting favorite that’s certain to please your taste buds.

Adding crispy pork belly elevates the dish, providing a delightful contrast in texture and flavor. The crispy pork belly adds a savory crunch that perfectly complements the creamy, spicy sauce of the Aji De Gallina.

To prepare Aji De Gallina with Crispy Pork Belly, you’ll want to guarantee that you have all your ingredients ready before starting the cooking process. The combination of the tender chicken, the richness of the sauce, and the crunch of the pork belly will create an unforgettable experience for your dinner table. This recipe serves 4-6 people, making it perfect for family gatherings or dinner parties.

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 2 cups chicken broth
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2-3 aji amarillo peppers, seeds removed and chopped
• 1/2 cup walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 1 cup evaporated milk
• 3 slices of pork belly
• 4 medium potatoes, boiled and cut into slices
• 1 cup cooked white rice
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Pork Belly: Begin by preheating your oven to 400°F (200°C). Score the skin of the pork belly in a crosshatch pattern, and rub it with salt and pepper. Place the pork belly on a baking sheet and roast in the preheated oven for about 30-40 minutes or until the skin is crispy and golden brown.

Once done, remove from the oven and let it rest before slicing into bite-sized pieces.

2. Cook the Base for Aji De Gallina: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes. Stir in the minced garlic and aji amarillo peppers, cooking for an additional 2-3 minutes until fragrant.

3. Blend the Sauce: In a blender, combine the toasted walnuts, cooked chicken, and the mixture from the skillet. Gradually add the chicken broth and evaporated milk while blending until you achieve a smooth and creamy consistency. Season with salt and pepper to taste.

4. Combine and Simmer: Pour the blended sauce back into the skillet and add the shredded chicken. Stir well to combine and let the mixture simmer on low heat for about 10 minutes, allowing the flavors to meld together. If the sauce is too thick, you can adjust the consistency by adding more chicken broth.

5. Serve the Dish: On each plate, arrange a serving of rice and top it with the Aji De Gallina. Garnish with slices of boiled potatoes and sprinkle fresh parsley on top. Finally, add the crispy pork belly pieces on the side or on top for that delightful crunch.

Extra Tips: When preparing Aji De Gallina, the key to a creamy sauce is to blend the mixture thoroughly, guaranteeing that there are no lumps.

If you want to enhance the flavor further, consider marinating your chicken in a bit of aji amarillo paste before cooking it. This will intensify the taste of the chicken and give it a deeper flavor profile. Additionally, you can adjust the spice level by adding more or fewer aji amarillo peppers according to your preference. Enjoy your meal!

Quinoa Salad With Roasted Pork Belly

Quinoa Salad with Roasted Pork Belly is a delightful dish that combines the rich flavors of crispy pork belly with the nutty and fluffy texture of quinoa. This dish not only offers a satisfying crunch from the pork but also packs a healthy punch with the nutrient-dense quinoa and fresh vegetables.

It’s an ideal meal for gatherings or a cozy family dinner, bringing together the warmth of Peruvian cuisine with a modern twist. The combination of spices and the roasting technique enhances the pork’s flavor while ensuring it remains succulent and tender.

To elevate this dish, the quinoa is tossed with vibrant vegetables, herbs, and a zesty dressing that complements the roasted pork perfectly. This salad isn’t only filling but also visually appealing, making it a standout dish at any table.

Whether you’re a fan of Peruvian flavors or just looking for a new way to enjoy pork belly, this recipe is sure to impress.

Ingredients (Serves 4-6)

• 1 lb pork belly, skin scored
• 1 cup quinoa, rinsed
• 2 cups water or broth
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Pork Belly: Preheat your oven to 400°F (200°C). Start by scoring the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. This will help render the fat and achieve the crispy texture.

Season the pork belly generously with salt, pepper, cumin, and paprika, ensuring the spices penetrate the scored skin.

2. Roast the Pork Belly: Place the seasoned pork belly on a baking sheet, skin side up. Roast in the preheated oven for about 1 hour, or until the skin is crispy and golden brown.

Keep an eye on it during the last 10-15 minutes to prevent burning. Once done, remove from the oven and let it rest for at least 10 minutes before slicing.

3. Cook the Quinoa: While the pork belly is roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and water (or broth) and bring to a boil.

Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.

4. Prepare the Salad: In a large mixing bowl, combine the cooked quinoa, diced red bell pepper, cucumber, cherry tomatoes, red onion, and chopped cilantro.

Drizzle with olive oil and lime juice, and season with salt and pepper to taste. Toss gently to combine all ingredients evenly.

5. Serve the Dish: To serve, slice the roasted pork belly into bite-sized pieces. Place a generous portion of the quinoa salad on each plate and top with the crispy pork belly.

Garnish with additional cilantro if desired.

Extra Tips

For an added layer of flavor, consider marinating the pork belly overnight with your favorite spices or a mix of soy sauce and garlic. This not only enhances the flavor but also tenderizes the meat.

If you prefer a spicier kick, feel free to add chopped jalapeños or a dash of hot sauce to the quinoa salad. Additionally, you can customize the vegetables in the salad based on your preferences or what’s in season. Enjoy!

Pork Belly Skewers With Chimichurri

One of the most delicious ways to enjoy pork belly is through the vibrant and flavorful Pork Belly Skewers With Chimichurri. This dish combines the rich, succulent taste of pork belly with the fresh, herby zing of chimichurri sauce, creating a perfect balance of flavors that will delight your taste buds. Ideal for grilling season or even as a unique appetizer for gatherings, these skewers are bound to impress your family and friends.

Preparing Pork Belly Skewers With Chimichurri requires some simple steps but yields impressive results. The key to achieving that crispy exterior lies in the cooking method and seasoning of the pork belly, while the chimichurri sauce brings an extra layer of flavor that complements the richness of the meat. Whether you’re an experienced chef or a novice in the kitchen, this recipe is both approachable and rewarding.

Ingredients (Serves 4-6)

• 1.5 lbs pork belly, cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon olive oil
• 1 tablespoon honey
• 8-10 skewers (soaked in water if wooden)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3-4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Pork Belly: Begin by cutting the pork belly into 1-inch cubes. This size is ideal for skewering and allows for even cooking. In a large bowl, combine the salt, black pepper, smoked paprika, olive oil, and honey. Add the pork belly cubes to the bowl and toss well to guarantee the meat is evenly coated with the seasoning mixture. Let it marinate for at least 30 minutes to enhance the flavors.
2. Make the Chimichurri Sauce: While the pork belly is marinating, prepare the chimichurri sauce. In a medium bowl, mix together the chopped parsley, cilantro, minced garlic, and red pepper flakes. Stir in the olive oil and red wine vinegar, then season with salt and pepper to taste. Adjust the ingredients based on your preference, adding more vinegar for tanginess or more herbs for freshness.
3. Skewer the Pork Belly: Preheat your grill to medium-high heat. Thread the marinated pork belly cubes onto the soaked skewers, ensuring they’re packed closely but not too tight. This allows for even cooking and crisping of the meat.
4. Grill the Skewers: Once your grill is hot, place the skewers on the grill and cook for about 10-12 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 145°F for safety.
5. Serve: Once grilled, remove the skewers from the grill and let them rest for a few minutes. Serve the pork belly skewers hot, drizzled with chimichurri sauce or with the sauce on the side for dipping.

Extra Tips

For the best results, choose high-quality pork belly with a good fat-to-meat ratio to guarantee tenderness and flavor. If you prefer a spicier chimichurri, feel free to add more red pepper flakes or even a diced jalapeño.

Additionally, consider letting the skewers marinate overnight for deeper flavor penetration. When grilling, keep an eye on the skewers to avoid flare-ups from the fat, and adjust the grill temperature as needed for even cooking. Enjoy your flavorful and crispy Pork Belly Skewers With Chimichurri!

Smashed Potatoes With Crispy Pork Belly Bits

Smashed potatoes are a comforting and versatile side dish that pairs wonderfully with a variety of meals. In this recipe, we elevate the classic smashed potato by adding crispy bits of Peruvian pork belly, infusing the dish with rich flavors and a delightful crunch. The combination of creamy, buttery potatoes with the savory and crispy pork belly makes for a dish that’s sure to be a hit at your dinner table.

Cooking crispy pork belly bits can be a labor of love, but the end result is undeniably worth the effort. The pork belly is seasoned to perfection and cooked until golden and crispy, adding texture and flavor to the fluffy smashed potatoes. This dish is perfect for a family gathering or a cozy weeknight dinner, providing a delicious and satisfying meal for 4-6 people.

Ingredients:

• 2 pounds of baby gold potatoes
• 1 pound of pork belly, diced into small cubes
• 4 tablespoons of olive oil
• 4 cloves of garlic, minced
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 cup of sour cream
• 1/4 cup of fresh chives, chopped
• Optional: grated Parmesan cheese for topping

Cooking Instructions:

1. Prepare the Potatoes: Start by washing the baby gold potatoes thoroughly. Place them in a large pot and cover them with cold water. Add a generous pinch of salt to the water, then bring it to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until fork-tender.
2. Cook the Pork Belly: While the potatoes are cooking, heat a large skillet over medium-high heat. Add the diced pork belly to the skillet and cook for about 10-15 minutes, stirring occasionally, until the pork is crispy and golden brown. Season with smoked paprika, salt, and pepper. Once cooked, transfer the crispy pork belly to a plate lined with paper towels to drain excess fat.
3. Smashed the Potatoes: Once the potatoes are tender, drain them and return them to the pot. Using a potato masher, gently smash each potato until they’re slightly crushed but still chunky. Be careful not to over-mash them; you want to keep some texture.
4. Mix in Flavors: Drizzle the smashed potatoes with olive oil and add the minced garlic. Stir well to combine all the flavors. If desired, add salt and pepper to taste. Creamy and flavorful sour cream can also be folded in at this stage for added richness.
5. Combine and Serve: Gently fold the crispy pork belly bits into the smashed potatoes, ensuring they’re evenly distributed. Transfer the mixture to a serving dish. Garnish with chopped chives and a sprinkle of grated Parmesan cheese, if using.

Extra Tips:

For the best results, try to use high-quality pork belly, as the flavor and texture will greatly influence the dish. It’s essential to render the fat properly while cooking the pork belly to achieve that crispy texture.

Additionally, feel free to experiment with different seasonings and toppings to suit your taste. A squeeze of lemon juice or a drizzle of balsamic reduction can add a delightful touch of acidity to balance the richness of the dish.

Enjoy your luscious smashed potatoes with crispy pork belly bits!