25-Minute Crispy Pork Belly with Aji & Creamy Sauce
Seared pork belly sliced thick, golden and juicy, served with punchy ají rojo and cool whipped sauce — all the richness of lechona in a weeknight skillet.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Stir sour cream with 1 tbsp lime juice and a pinch of salt until smooth — this is the creamy sauce.
Step 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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