Crispy Pork Belly with Radish & Cherry Salad
Peruvian-style fried pork belly with crackly skin served alongside a bright, tangy radish and cherry salad. Ready in under 30 minutes with maximum TikTok crunch.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat pork belly dry with paper towels. Season all over with salt and pepper.
Step 2
Heat a heavy 12-inch skillet over medium-high until very hot, about 2 minutes.
Step 3
Working in batches, sear pork skin-side down until crackling and golden, 6-7 minutes. Flip and sear 4-5 minutes more until edges caramelize. Transfer to a plate.
Step 4
Toss radishes, cherries, red onion, and cilantro in a bowl. Drizzle with lime juice, vinegar, and a pinch of salt; let sit 2 minutes.
Step 5
Toast cumin seeds in the same skillet over medium for 60 seconds until fragrant. Sprinkle over the salad.
Step 6
Pile the crispy pork on a plate and serve the radish-cherry salad alongside.
Tools you’ll need
- 12-inch heavy skillet (cast iron preferred)
- paper towels
- cutting board
- sharp knife
- bowl
- spoon
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