25-Minute Crispy Pork Belly with Aji & Creamy Sauce

Ingredients

• 1.5 lb pork belly, skin-on
• 2 whole red bell peppers
• ½ whole red onion
• ¼ cup fresh cilantro, chopped
• 2 tbsp lime juice
• ½ cup sour cream
• 1 whole jalapeño

Instructions

1. 1

   Pat pork belly skin dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife, cutting through skin but not into meat.

2. 2

   Heat oil in a large skillet over medium-high until shimmering. Place pork skin-side down and sear without moving until skin is crackling and golden, about 8 minutes.

3. 3

   Flip and sear the meat side 4 minutes until browned. Transfer to a cutting board and slice into thick strips while making the sauces.

4. 4

   Pulse red peppers, onion, jalapeño, cilantro, lime juice, and a pinch of salt in a blender or food processor until chunky — this is the ají sauce.

5. 5

   Stir sour cream with 1 tbsp lime juice and a pinch of salt until smooth — this is the creamy sauce.

6. 6

   Arrange pork on a plate. Spoon ají sauce to one side, creamy sauce to the other, and serve immediately.

Tools you’ll need

• large skillet (12-inch)
• sharp chef's knife
• paper towels
• blender or food processor
• cutting board
• wooden spoon

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