A criollo appetizer of pork belly browned in its own rendered fat. The pork stays crisp outside and juicy within, paired with fried sweet potato and a lime, ají limo, and mint salsa criolla that cuts through the richness in every bite. Bold, hot, and meant to reach the table freshly fried.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the pork belly into even 4 to 5 cm pieces and place it in a wide pot with the water, three quarters of the salt, and about two thirds of the mint. Cover and cook over medium-low heat for 25 minutes; then uncover and continue for 10 to 15 minutes, stirring occasionally, until the pork is tender, nearly all the water has cooked away, and clear rendered fat begins to collect on the bottom.
Remove any large mint leaves or stems before they can burn. Once no loose water remains, let the pork brown in its own rendered fat for 8 to 10 minutes, turning it with tongs, until several sides develop a deep golden, crisp crust while the center remains juicy. Keep the heat at medium and stay clear of splattering fat; if you can still see water bubbling through the fat, wait before increasing the heat. Remove the chicharrón and leave it uncovered while you finish the rest.
Slice the red onion into thin feathers and the ají limo into fine strips. Toss them with the lime juice, the remaining salt, and the rest of the finely chopped mint for 30 seconds, just until the onion looks glossy and evenly seasoned. Do not crush it; the salsa should stay fresh with a little crunch.
Peel the sweet potato and cut it into 5 to 6 mm slices. With the rendered pork fat still hot, brown the slices in a single layer and in batches for 3 to 4 minutes per side, until the edges are golden and the centers are tender; drain on paper towels. Serve immediately with the chicharrón and salsa criolla, keeping the salsa to the side so the crust stays crisp. If the pork crunches when you bite into it but remains juicy inside, it came out just right. Time to eat!
