Bao Con Chicharron, Sweet Potato and Minto Criolla
Ingredients
- 3 lbs. to 1⁄2 side Pork Belly
- 1⁄2 c Salt
- 1 1⁄2 lbs. Pork Lard
- 1 oz. Whole Garlic, peeled
- 2 ea. Bay Leaves
- 1⁄2 oz. Whole Black Pepper
- 1 ea. Red Onion, julienned
- 1 ea. Habanero, deseeded and chopped
- 1 ea. Lime, to taste
- 1 c Mayo
- 1 ea. Sweet Potato, baked, peeled and sliced
- Black Steamed Bao, see recipe
- White Bao Buns, your choice, store-bought
- Sea Salt, as needed
- Mint Leaves, as needed, chopped
- Rocoto paste, your choice, as needed
PREPARATION
Cover pork belly with water, add salt, and brine for 12 hours. Drain, rinse and slice pork into 2 1⁄2 in. squares; set aside.
Melt fat in a Dutch oven and add garlic, bay leaves, whole black pepper and pork. Lower heat and cook for about 1 hour at 240°F. Stir occasionally. Turn the heat up to 350°F and cook for 25 minutes, or until the fat is crispy and golden brown; set aside.
Combine onion, habanero and mint; season with lime and a sprinkle of salt to make criolla salad; set aside. Mix mayo with desired amount of rocoto.
To assemble, layer 1 slice of pork belly, sweet potato, a spoonful of rocoto mayo and criolla salad in a bao. Serve two or more per order of black and white steamed baos.
Executive Chef Jesus Delgado, Tanta, Chicago, from Food Fanatics® Magazine.