Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern. Rub the pork belly with olive oil, salt, and black pepper.

Roast

Place the pork belly in a roasting pan, skin side up. Roast for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender.

Rest

Let the pork belly rest for 15-20 minutes before slicing.

Aji Amarillo Puree

Prepare Peppers

Soak the dried aji amarillo peppers in hot water for about 30 minutes until softened. Remove seeds and stems.

Blend

In a blender, combine the soaked peppers, garlic, lime juice, salt, and water. Blend until smooth. Adjust seasoning to taste.

Pickled Turnip

Prepare Pickling Liquid

In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil until sugar and salt dissolve.

Pickle Turnips

Place sliced turnips in a jar and pour the hot pickling liquid over them. Let cool, then refrigerate for at least 1 hour.

Chicharrones

Prepare Pork Skin

Cut the pork skin into small pieces and rub with salt.

Fry

Heat oil in a frying pan over medium-high heat. Fry the pork skin pieces until they are crispy and golden brown. Drain on paper towels.