A Cajamarca highland classic where pork takes center stage without a heavy seasoning base. The pork belly first cooks with water, then browns in its own rendered fat until crisp, served with warm hominy and a fresh onion, lime, yellow chili, and mint salsa.
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Cut the pork belly into evenly sized medium pieces, making sure each one keeps some skin and fat. Season with three quarters of the salt and all of the black pepper, coating every side. It does not need a heavy seasoning paste: the pork itself should remain the dominant flavor.
Arrange the pork in a large pot, add the water, and cook uncovered over medium heat for 30 to 35 minutes, stirring occasionally. It is ready for the frying stage when the meat is tender when pierced, almost all the water has evaporated, and rendered fat is visible at the bottom.
Lower the heat slightly and let the pork fry in its own rendered fat for 15 to 20 minutes, turning the pieces with tongs so they brown on several sides. Remove them when deeply golden and crisp outside while still juicy within. Work carefully: hot fat may splatter if moisture remains. Drain on paper towels.
Thinly slice the red onion, rinse it briefly, and drain thoroughly. Cut the yellow chili into thin strips and chop the mint. Squeeze the lime and combine everything with the remaining salt; rest for 5 minutes, until the onion remains crisp but is thoroughly coated with acidity and mint aroma.
Place the cooked hominy in a skillet with a spoonful of clean rendered pork fat and warm for 3 to 4 minutes, stirring gently, until hot and loose without actually frying or drying out.
Serve the chicharrón immediately with a generous portion of mote and the fresh salsa either over the top or alongside. The plate is right when one bite can bring together crisp skin, juicy pork, warm hominy, and tangy mint-scented onion. And that's it! Cajamarca did not need twenty seasonings to make itself heard. 😌
