Pork Belly Anticuchos with Salsa Criolla

Ingredients

• 2 lbs pork belly, skin-on and cubed into 1.5-inch pieces
• 0.5 cup aji panca paste
• 0.25 cup red wine vinegar
• 4 pieces garlic cloves, minced into a fine paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil for searing
• 1 large red onion, julienned paper-thin
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, finely chopped
• 1 piece aji amarillo chili, deseeded and slivered
• 1 to taste kosher salt and cracked black pepper

Instructions

1. 1

   In a large bowl, whisk together the aji panca paste, red wine vinegar, minced garlic, oregano, cumin, salt, and pepper to create the marinade.

2. 2

   Submerge the pork belly cubes in the marinade, ensuring every surface is coated, and refrigerate for at least 4 hours, preferably overnight.

3. 3

   Preheat your oven to 300°F (150°C). Place the marinated pork belly in a roasting pan, cover tightly with foil, and slow-roast for 90 minutes until tender but not falling apart.

4. 4

   While the pork roasts, prepare the Salsa Criolla by soaking the sliced red onions in ice water for 10 minutes, then drain and toss with lime juice, cilantro, aji amarillo, and salt.

5. 5

   Remove the pork from the oven, let it cool slightly, then thread 3 to 4 cubes onto each bamboo skewer that has been pre-soaked in water.

6. 6

   Heat a heavy cast-iron grill pan over high heat with vegetable oil until smoking slightly.

7. 7

   Sear the skewers for 2-3 minutes per side, pressing down firmly to ensure the pork skin becomes exceptionally crispy and the sugars in the marinade caramelize.

8. 8

   Serve the skewers immediately, topped generously with the chilled Salsa Criolla to cut through the richness of the pork.