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Bao Con Chicharron, Sweet Potato and Minto Criolla

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.