Chuzos De Panza Recipe

Prep the pork

Trim excess tough skin and large connective pieces from the pork belly if present. Cut the pork belly into roughly 1¼–1½ inch (3–4 cm) cubes so pieces will cook through evenly. Pat the cubes dry with paper towels.

Make the marinade

In a medium bowl combine lime juice, minced garlic, ground cumin, smoked paprika, black pepper, salt, and olive oil. Whisk until combined.

Add the pork cubes to the marinade and toss until each piece is well coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. For best flavor and texture, marinate up to 8 hours. Remove from refrigerator 20–30 minutes before cooking to take the chill off.

Assemble skewers

If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning. Thread the marinated pork belly cubes onto skewers leaving a little space between pieces for even heat circulation. Use 3–4 cubes per skewer depending on skewer length so they cook evenly.

Cook the chuzos

Heat a grill or heavy cast-iron skillet over medium-high heat and brush the grates or pan with the vegetable oil. When very hot, place skewers on the grill or in the skillet. Cook 3–4 minutes per side, turning every 3–4 minutes, until exterior is nicely browned and crisp in places and internal temperature reaches 165–175°F (74–79°C) — pork belly can be cooked to the higher end to render fat and achieve chew/texture preference. Total cooking time will be about 12–16 minutes depending on heat and piece size. If flare-ups occur on the grill, move skewers to a cooler part until controlled.

Rest and finish

Transfer cooked skewers to a plate and let rest 3–5 minutes. Squeeze fresh lime over the chuzos, sprinkle with chopped cilantro if using, and add crushed red pepper or ají sauce to taste. Serve with extra lime wedges.