Tigrillo Recipe

Bring 4 cups water to a boil in a medium pot. Add a pinch of salt. Add peeled and diced green plantains and reduce to a simmer. Cook until very tender, about 12–15 minutes.

Drain plantains, reserving about 2–4 tablespoons of the cooking water. Return plantains to the pot off the heat. Add 2 tablespoons butter and mash coarsely with a potato masher or fork — keep some texture; tigrillo should be rustic.

Fold in crumbled white cheese (about 3 oz) while mash is still warm so it softens and becomes slightly creamy. If the mash is too dry, add 1–2 tablespoons reserved cooking water to reach a moist, spoonable consistency.

Season with 1 tsp salt (adjust to taste) and 1 tsp freshly ground black pepper. Stir in 2 tablespoons chopped cilantro. Keep warm on very low heat while finishing other components.

Pat pork belly cubes dry with paper towels. Toss with 1 tsp kosher salt, 1/2 tsp ground cumin, and 1/2 tsp garlic powder to coat evenly.

Heat a heavy skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons vegetable oil and let it shimmer.

Add pork belly pieces in a single layer (work in batches if needed). Fry, turning occasionally, until edges are deeply browned and the fat is rendered and crisp, about 10–14 minutes. Reduce heat if the pork browns too quickly. For extra crispness, finish under a hot broiler for 2–3 minutes on a foil-lined sheet (optional).

Transfer pork belly to a paper-towel-lined plate to drain. Keep warm.

In a small nonstick skillet over medium heat, add 1 tablespoon butter or oil and heat until shimmering.

Crack 2 large eggs into the skillet and fry to your preference: sunny-side up about 3–4 minutes until whites are set but yolks runny, or flip gently for over-easy about 30 seconds more. Season with salt and pepper to taste.

Remove eggs to a plate and keep warm.

If you don't have prepared sauces, make quick versions: For ají-style sauce, mix 3 tablespoons aji amarillo paste (or hot pepper paste) with 1 tablespoon lime juice and 1 tablespoon water to loosen. For garlic-lime crema, mix 3 tablespoons sour cream or Greek yogurt with 1 small minced garlic clove and 1 teaspoon lime juice; season with salt.

Taste and adjust heat and acidity. Keep sauces chilled or at room temperature until plating.

Divide the warm plantain mash between 2 plates, forming a roughly oval mound in the center of each plate.

Top each mash with half of the crispy pork belly pieces, arranging some on top and some at the side.

Place a fried egg (sunny-side up or over-easy) on top of each tigrillo.

Drizzle a tablespoon of ají-style sauce and a tablespoon of garlic-lime crema around or over the eggs and pork as desired.

Garnish with cilantro leaves and a few thin slices of red onion. Serve immediately with lime wedges on the side to squeeze over before eating.