Chicharron de Cerdo con Camote (Pork Belly with Sweet Potato)
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Ingredients
- 700 g diced pork belly, skin removed
- 600 g sweet potato, peeled and cubed
- 4 garlic cloves
- 2 lime, juiced
- 1 red onion, finely sliced
- 2 tbsp fresh coriander, chopped
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 780 kcal
- Protein
- 31.3 g
- Carbohydrate
- 31 g
- of which sugars
- 11.1 g
- Fat
- 56.9 g
- of which saturates
- 18.2 g
- Fibre
- 6.2 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the pork belly with the garlic and a little salt and leave for 10 minutes.
- 2
Boil the sweet potato in salted water for 12-15 minutes until tender, then drain.
- 3
Heat the vegetable oil in a large frying pan and fry the pork over a medium-high heat for 12-15 minutes, turning often, until deeply golden and cooked through with no pink remaining.
- 4
Mix the red onion with half the lime juice and the coriander for a quick salsa.
- 5
Toss the sweet potato with the remaining lime juice.
- 6
Serve the crispy pork with the sweet potato and onion salsa.
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