Crispy Pork Belly Skillet
Tender, fall-apart pork belly seared until edges crisp, finished with lime and chili. Pure Peruvian comfort in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 2 lbs pork belly, skin-on, cut into 2-inch chunks
- 2 whole lime
- 2 tbsp ají amarillo paste or hot sauce
- 1 medium red onion, sliced thin
- ½ cup fresh cilantro, chopped
- 1 tsp cumin
Instructions
- 1
Pat pork dry with paper towels. Season generously with salt, pepper, and cumin.
- 2
Heat a large skillet over medium-high. Arrange pork skin-side down and cook 8 minutes without moving until skin crisps and browns.
- 3
Flip pork. Cook 5 more minutes until meat is tender and edges look caramelized.
- 4
Push pork to the side. Add ají amarillo paste to the empty space and stir into rendered fat for 30 seconds until fragrant.
- 5
Toss pork with the paste. Squeeze juice from 1 lime over the top and stir to coat.
- 6
Serve hot over raw red onion and fresh cilantro. Cut remaining lime into wedges.
Tools you’ll need
- 12-inch cast iron or heavy stainless steel skillet
- paper towels
- wooden spoon
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