A criollo breakfast where pork goes from tender to crisp in its own rendered fat. Sweet potato brings mellow sweetness while sharp lime-and-chile criolla sauce cuts straight through the juicy, deeply browned pork. Once everything lands on the same plate, getting up early suddenly sounds like a very good idea.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the pork belly into similarly sized thick pieces and season with the ground garlic and three quarters of the salt. Place it in a large pot with the water and a little over half of the mint; cover and simmer gently for 30 to 35 minutes, turning the pieces occasionally, until the meat is tender when pierced but still holds its shape and the skin remains firm.
While the pork cooks, thinly slice the red onion and cut the ají limo into fine strips. Toss them with the lime juice, the remaining chopped mint, and the remaining salt; let the mixture sit for 5 to 10 minutes, until the onion is glossy, slightly softened, yet still crisp. Peel the yellow sweet potato as well and cut it into slices about half a centimeter thick so it is ready to fry.
Remove the mint stems, uncover the pot, and raise the heat to medium. Cook for 8 to 12 minutes, turning the pieces, until the water disappears and you begin to hear the distinct sizzle of rendered pork fat. At that point lower the heat slightly and brown for another 10 to 12 minutes, turning with tongs, until the pork has deeply golden, crisp skin and edges while remaining juicy inside. Remove it and leave the rendered fat in the pot. Watch for splattering as the last of the water evaporates.
Fry the sweet potato slices in the hot rendered pork fat, working in batches if necessary, for 3 to 4 minutes per side, until deeply golden outside and completely tender in the center. Lift them out and let the excess fat drain. Serve the chicharrón immediately with the sweet potato and a generous portion of criolla sauce; if cutting into the pork reveals juicy meat beneath a crisp crust and the onion brings freshness back after every bite, you nailed it. And that is it—this is the kind of breakfast that can turn an ordinary Sunday into an occasion 😌
