Crispy Pork Belly Paisa with Chorizo & Blood Sausage
Colombian-style fried pork belly with chorizo and morcilla, all crisped in one skillet for a savory, porky dinner that tastes way more impressive than it is.
- Total time
- 20 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 1 lb pork belly, skin-on
- 8 oz chorizo (colombian)
- 6 oz morcilla (blood sausage)
- ½ medium yellow onion
- 1 whole lime
- 1 tsp cumin
Instructions
- 1
Cut pork belly into 2-inch chunks. Score the skin side in a crosshatch pattern to help it crisp.
- 2
Heat a 12-inch cast iron skillet over medium-high. Add pork belly skin-side down, pressing gently.
- 3
Cook pork until skin is crackling and golden, ~8-10 minutes, rendering fat as it cooks. Flip and cook 3 minutes more.
- 4
Slice chorizo and morcilla into rounds. Push pork to the edge of the pan, add sausages to the rendered fat.
- 5
Cook sausages until edges brown and char slightly, ~4 minutes. Toss sliced onion in the pan, season with cumin, salt, and pepper.
- 6
Squeeze lime over everything. Serve hot straight from the skillet.
Tools you’ll need
- 12-inch cast iron skillet or heavy stainless steel pan
- sharp knife
- cutting board
- tongs
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