Chicharrón Colombiano con Arepa

Step 1

Pat the pork belly completely dry with paper towels, pressing firmly all over the skin and flesh sides until no moisture remains—dry skin is essential for crispiness.

Step 2

Cut the pork belly lengthwise into strips 2 inches wide and 2 inches tall, working parallel to the skin so each piece has a skin side and a flesh side.

Step 3

Sprinkle 1 tsp salt evenly all over the pork pieces on both the skin and flesh, rubbing it in gently with your fingers.

Step 4

Pour 3 cups vegetable oil into a large, heavy pot and set to medium heat; wait until the oil shimmers and a wooden spoon handle held in it immediately releases tiny bubbles, about 4 minutes.

Step 5

Gently place 3–4 pork pieces into the hot oil, skin-side down, stepping back as it sizzles; you should hear a steady, strong crackling sound immediately.

Step 6

Fry skin-side down without moving the pieces for 8 minutes until the skin is deep brown and the sound changes from violent sizzle to a steady crackle—the skin will look hard and crackled.

Step 7

Flip each piece over using tongs and fry the flesh side for 4 more minutes until it turns medium brown and renders out fat, then use a slotted spoon to transfer to a paper-towel-lined plate.

Step 8

Repeat with the remaining pork pieces, frying in 2–3 batches so the oil stays hot and the pieces cook evenly.

Step 9

While the pork cooks, bring 1.5 cups water to a boil in a medium saucepan over high heat—watch until large bubbles break aggressively at the surface, about 5 minutes.

Step 10

Reduce heat to medium and slowly pour in 1 cup arepa flour while whisking constantly to avoid lumps; the mixture will thicken immediately.

Step 11

Continue stirring with a wooden spoon for 2 minutes until the dough pulls away from the sides of the pan and a spoon dragged through leaves a brief trail, then remove from heat.

Step 12

Stir in 2 tbsp butter and 0.5 tsp salt until fully incorporated and the dough is smooth and glossy.

Step 13

Scoop the warm dough into a round shape (about 4 inches wide and 1 inch thick) with wet hands or two spoons and place on a plate to cool for 3 minutes until it firms up slightly.

Step 14

Cut the avocado in half lengthwise around the pit, rotate the halves apart, remove the pit with a spoon, and scoop the flesh onto a plate in soft slices.

Step 15

Place the warm arepa in the center of a serving plate, lean the crispy pork pieces against it, and arrange the avocado slices on the side.

Step 16

Scatter fresh cilantro leaves on top of the pork, cut the lime into wedges, place them next to the arepa, and serve hot sauce on the side.