Crispy Pork Belly with Sweet Potato & Chili Glaze
Peruvian-style fried pork belly served over silky sweet potato puree with a bright, spiced chili drizzle. Ready in under 30 minutes with max impact.
- Total time
- 28 min
- Servings
- 2
- Calories
- 720
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 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.
Step 2
While sweet potato cooks, pat pork belly dry with paper towels. Season generously with salt and black pepper on all sides.
Step 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.
Step 4
Whisk aji amarillo paste, honey, and lime juice in a small bowl until combined. Drizzle over the sauce lightly.
Step 5
Spread sweet potato puree on a plate or shallow bowl. Top with crispy pork belly and pickled red onion.
Step 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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