Chicarron and Salsa - Recipe by Mijita

Ingredients

1 kg pork belly, even cap of fat and good amount of meat
60mL apples cider vinegar
200 g fine salt
1 ripe avocado, chunky diced
1/2 cucumber, chunky diced
150mL fresh lime juice
50 g radish, finely sliced
15 g pumpkin seeds
1 tomato, chunky diced
1 red onion, finely sliced
2 g red chilli, finely sliced
5 g coriander, cut finely
Sea salt for seasoning

Pickled red onion:
150 g red onion, finely sliced
50mL apple cider finegar
10 g salt to taste

Method

Take the pork belly and pat dry.

We use a meat tenderiser with needles to punch small holes into the skin, pierce just the skin, not into the meat.

Rub the cider vinegar all over the belly to coat and into the holes. Then cover with a thick layer of fine salt over the skin, also reaching the holes.

Leave the belly with the vinegar and cap of salt to dry out for 3 hours at room temperature.

After the belly has rested, pre-heat the oven to 210 C. With a spoon remove the complete layer of salt from the fat.

Place the belly in the oven and cook at 210 C for 1 hour and 15 minutes.

Meanwhile cooking: add all of the ingredients for the pickled red onion in a bowl and set aside to pickle. Toast the pumpkin seeds in a frypan until golden. Cut all remaining ingredients, we prefer a chunky cut for the avocado, tomato and cucumber, all the rest of the ingredients can be finely diced.

Place all ingredients in a salad bowl including the lime juice. Let ingredients sit for 20 minutes and stir again to mix all of the juices that start to release. Add a little seasoning of sea salt to taste.

Once the pork belly is done, let rest for 5 minutes, then cut into slices. Serve the salad in a serving dish with all of the juices and top with the sliced pork belly on top of the salad and to finish add some slices of the pickled red onion. Enjoy, Salud!

Credits: Mijita

Photo Credits: Mijita