0.0 – 0 reviews • Marinating Recipes
| Level: |
Intermediate |
| Total: |
4 hr 5 min |
| Active: |
1 hr 15 min |
| Yield: |
4 servings |
Ingredients
- 1/2 cup fresh lime juice
- 1/2 cup green pepper, finely chopped
- 1/2 cup white onion, finely chopped
- 1/3 cup vegetable oil
- 12 garlic cloves, finely chopped
- 3 jalapeños, sliced into rounds
- 2 teaspoons kosher salt
- 8 ounces pork belly
- 1 cup mojo
- Salt and pepper
- Vegetable oil, for deep-frying
- 2 green plantains
- 1/2 cup mojo
- Pinch salt
- 1 cup rice
- 1 teaspoon salt
- 4 avocados
- 1 teaspoon olive oil
- 1 lime, juiced
- 1 jalapeño, seeded and finely chopped
- Chopped fresh cilantro
- Salt and pepper
- 4 tomatoes, diced
- 1 red onion, diced
- 1 jalapeño, chopped
- 1 teaspoon olive oil
- 2 limes, juiced
- Chopped fresh cilantro
- Salt and pepper
Instructions
- For the mojo: Combine the lime juice, green pepper, white onion, oil, garlic, japaleños, salt, and 1/3 cup of water in a medium bowl and whisk until the salt is dissolved.
- For the pork belly: Place the pork belly in the mojo and marinate for 1 hour.
- Bring 7 cups water to a boil in a large pot. Add the pork belly and cook for 45 to 50 minutes. Drain and let cool for 20 minutes.
- Deep-fry the pork belly until golden brown.
- For the patacon: Deep-fry the plantains until golden brown, about 7 minutes. Place the fried plantains on a table in a straight line. Place a cheesecloth on top and use a rolling pin to mash plantains. Cool for 30 minutes, then fry again before serving.
- For the rice: Bring 1 cup water to a boil in a saucepan. Stir in the rice and salt and reduce the heat to medium low. Cover and cook until the rice is tender, 15 to 20 minutes.
- For the guacamole: Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.
- For the pico de gallo: Put the tomatoes, red onion, jalapeno, olive oil, lime juice and some cilantro in a mixing bowl; stir to combine. Season with salt and pepper.
- To assemble: Arrange the deep-fried pork belly on the patacon. Serve with a side of rice, guacamole and pico de gallo.