Pork Belly Ceviche Recipe
Pork belly pieces in a bed of spring mix lettuce, pickled onions, lime, round fries arepas and fried sweet plantain chips.
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Ingredients
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Pork Belly
Ceviche Marinade
Serving Components
Method
Preparing the Pork Belly
- 1
Cook the Pork Belly
Preheat your oven to 150°C (300°F). Season the pork belly with salt and black pepper. Heat olive oil in an oven-safe pan over medium heat and sear the pork belly on all sides until golden brown, about 5-7 minutes. Transfer the pan to the oven and roast for 2 hours until tender. Let it cool before slicing into small cubes.
Making the Ceviche Marinade
- 2
Prepare the Marinade
In a bowl, combine lime juice, chopped cilantro, thinly sliced red onion, finely chopped jalapeño, and minced garlic. Mix well and set aside to let the flavors meld together.
- 3
Combine Pork Belly and Marinade
Once the pork belly has cooled and been cut into cubes, add it to the marinade. Stir gently to ensure all pieces are well coated. Let it marinate for at least 30 minutes in the refrigerator.
Preparing Serving Components
- 4
Fry Sweet Plantains
In a deep pan, heat vegetable oil over medium heat. Once hot, add the sliced sweet plantains and fry until golden brown on both sides, about 2-3 minutes per side. Remove and let drain on paper towels.
- 5
Cook Arepas
In the same oil or a separate pan, fry the round arepas until golden and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Assembly
- 6
Plate the Dish
On a large serving platter, create a bed of spring mix lettuce. Top with the marinated pork belly ceviche. Arrange the fried sweet plantain chips and arepas around the ceviche. Serve immediately and enjoy!