Plantain-based dish with savory pork and garlic.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.86 · €1.96/serving
- 1 lb. skin-on pork belly, sliced into thick slabs (pat dry with paper towels to remove excess moisture before cooking)Est. price €4.50–€8.00
- 1 Tbsp. Diamond Crystal salt or 1 tsp. Morton kosher salt (season meat generously with salt to enhance flavors)Est. price €0.02–€0.05
- 1 Tbsp. freshly ground pepper (use a peppermill for the freshest taste)Est. price €0.10–€0.25
- 1 tsp. dried oregano (crush between fingers to release aromatic oils)Est. price €0.03–€0.08
- 1 tsp. ground cumin (toast in a dry skillet for a deeper flavor profile)Est. price €0.04–€0.10
- 1 tsp. smoked paprika (adds a smoky depth to the dish)Est. price €0.05–€0.12
- 1/4 cup fresh lime juice (squeeze just before using for the best citrus flavor)Est. price €0.20–€0.40
- 1/4 cup fresh orange juice (use freshly squeezed for the brightest taste)Est. price €0.15–€0.30
- Vegetable oil (for frying; approximately 6-8 cups, depending on the size of your pot)Est. price €0.47–€0.71
- 2 Tbsp. Diamond Crystal salt or 1 Tbsp. plus 1/2 tsp. Morton kosher salt, plus more for seasoning (adjust salt levels to your taste preference)Est. price €0.04–€0.10
Steps
- 1In a large Dutch oven or heavy pot, arrange 1 lb. of pork belly with the skin side facing down. Season the pork belly with 1 Tbsp. of Diamond Crystal salt (or 1¾ tsp. Morton kosher salt), 1 Tbsp. freshly ground pepper, 1 tsp. dried oregano, 1 tsp. ground cumin, and 1 tsp. smoked paprika evenly over the meat. Add in ¼ cup of fresh lime juice, ¼ cup of fresh orange juice, and pour in 6 cups of water to cover the pork belly. Bring the mixture to a gentle boil over medium heat. Allow it to cook until most of the liquid has evaporated, which should take around 50–60 minutes. Once done, carefully remove the pork belly from the pot and place it on paper towels to absorb excess moisture. Discard any remaining braising liquid before serving or using in another recipe as needed.
- 2In a large Dutch oven or heavy pot, pour vegetable oil to reach 3 inches up the sides. Attach a thermometer and heat over medium until the oil reaches 325°F. Carefully place the pork belly into the hot oil using tongs. Fry the pork belly, turning it frequently, until it becomes crispy and golden brown with bubbling skin, which should take about 15–20 minutes. Once done, transfer the fried pork belly to a wire rack placed on top of a rimmed baking sheet and allow it to cool for 5 minutes. Turn off the heat and keep the pot with oil aside for frying plantains later on. Move the pork belly onto a cutting board and slice it into pieces that are approximately ¼ inch thick.
Cultural note
This recipe combines flavors commonly found in Latin American cuisine, where plantains are a staple ingredient. Pork is also a popular meat choice in many Latin American dishes, making this a culturally significant and flavorful meal.
Seasonal note
Plantains are typically available year-round in tropical regions but may have peak seasons in some areas. Pork belly can be enjoyed throughout the year, making this dish versatile for any season.
Health note
This dish is high in calories and fat due to the pork belly but also provides protein and some essential vitamins. Plantains are a good source of fiber and vitamin C, while garlic offers potential health benefits like boosting the immune system.
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