Crispy Pork Belly with Sweet Potato & Chili Glaze

Ingredients

• 1.25 lb pork belly, skin-on, cut into 2-inch cubes
• 1 lb sweet potatoes, peeled and diced
• 3 tbsp aji amarillo chili paste (or sriracha + 1 tbsp tomato paste)
• 2 tbsp honey
• 1 whole lime (juiced)
• ½ medium red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 cups neutral oil for frying

Instructions

1. 1

   Boil diced sweet potato in salted water until fork-tender, ~10 minutes. Drain and mash with 2 tbsp olive oil, a pinch of salt, and pepper until smooth.

2. 2

   While sweet potato cooks, pat pork belly dry with paper towels. Season generously with salt and black pepper on all sides.

3. 3

   Heat oil in a heavy-bottomed pot or deep skillet to 350°F. Working in batches, fry pork until deep golden and crispy, ~4 minutes per batch. Drain on paper towels.

4. 4

   Whisk aji amarillo paste, honey, and lime juice in a small bowl until combined. Drizzle over the sauce lightly.

5. 5

   Spread sweet potato puree on a plate or shallow bowl. Top with crispy pork belly and pickled red onion.

6. 6

   Drizzle chili-honey glaze over the pork. Finish with fresh cilantro and a squeeze of fresh lime. Serve hot.

Tools you’ll need

• large pot or deep skillet, 3-4 quart capacity
• candy/deep-fry thermometer
• paper towels
• small mixing bowl
• wooden spoon or slotted spoon
• serving plate or shallow bowl

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