Pork Belly Con Chalaca Y Salsa Acevichada Recipe

Prepare and score

Pat the pork belly dry with paper towels. Trim any excessive silver skin. Lightly score the fat side in a crosshatch pattern about 1/4" deep to help render fat and absorb marinade.

Season

Rub the pork belly all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature 20 minutes while you prepare the marinade and con chalaca.

Sear

Heat a large oven-safe skillet over medium-high heat. Add 2 tbsp olive oil and, when shimmering, place the pork belly fat-side down. Sear until nicely browned, about 4–6 minutes. Flip and sear the other side 2–3 minutes.

Finish in oven

Preheat the oven to 160°C (325°F). Transfer the skillet to the oven and roast the pork belly until fork-tender and internal temperature reaches about 85°C (185°F), about 1 to 1¼ hours depending on thickness. If you prefer crispier exterior, increase oven to 220°C (425°F) for the last 10–15 minutes, watching closely to avoid burning.

Rest and slice

Remove pork belly from oven and rest 10–15 minutes. Reserve any rendered juices. Slice pork belly into 1/2"–3/4" slices or bite-sized pieces as desired.

Mix acevichada marinade

In a bowl whisk together 1 cup fresh lime juice, 1/4 cup fresh orange juice (if using), 2 minced garlic cloves, 1 tsp sea salt and 1/2 tsp sugar until sugar and salt dissolve. Taste and adjust: it should be bright, tangy and slightly balanced.

Marinate pork (briefly)

Place the sliced warm pork belly into a shallow nonreactive dish. Pour enough of the acevichada lime mixture to coat the pieces (about 1/2 to 3/4 cup), turning to coat. Let sit 5–10 minutes — the acid will flavor and slightly firm the surface but not fully 'cook' the pork because it is already cooked. Reserve remaining marinade to dress the con chalaca and finish the dish.

Prepare onion

Place the thinly sliced white onion in a bowl and cover with 2–3 tbsp of the acevichada marinade. Let sit 5 minutes to mellow the bite and then drain any excess liquid.

Combine chalaca ingredients

In a mixing bowl combine the marinated onions, 1 cup diced roma tomato, 1 minced limo chili (or serrano), 1/2 cup chopped fresh cilantro, 1 tbsp extra virgin olive oil, 1 tsp lime zest, and 1/4 tsp freshly ground black pepper. Toss gently. Taste and add a splash of the reserved acevichada marinade or a pinch of salt if needed.

Assemble

Arrange slices or pieces of the marinated pork belly on a platter. Spoon a generous amount of con chalaca over the pork.

Garnish and serve

Drizzle any remaining acevichada marinade lightly over the plated pork (avoid soaking). Scatter toasted corn kernels (cancha) or crushed plantain chips for crunch and top with microgreens or baby cilantro. If pork has cooled, warm a tablespoon of neutral oil or reserved rendered pork fat in a pan and briefly reheat slices 30–60 seconds per side before serving.

Serve

Serve immediately while warm, with extra lime wedges on the side.