I first ate these bite sized chunks of belly pork in Peru but they taste just as good back here in Blighty. The onion salsa is a salty, spicy, sweet accompaniment which lifts the chicharrones to the next level. Serve them with roasted sweet potatoes and a bitter green leaf (kale or savoy cabbage) for an alternative Sunday roast or a week night treat.
1 1/2 lb Pork Belly cut into bite sized cubes
1 tsp salt
For the Onion Salsa
1 red onion – finely sliced
Juice of 1 Lime
1 tbsp Olive Oil
1 Red Chilli – sliced thinly
Put the pork into a large, flat based pan (a deep frying pan is perfect) so that it is in a single layer and has room to move.
Cover the meat with cold water and add the salt. Bring to the boil then reduce the heat to its lowest setting and simmer, uncovered, until all the water has evaporated. It is the slow cooking that renders the fat from the meat.
Meanwhile make the onion salsa. Place the onion slices in a bowl and generously sprinkle with salt, cover and leave for 15 minutes. Rinse the salt from the onion and squeeze out any excess moisture. Return the onion slices to the bowl and repeat the salting process. Rinse once again and squeeze dry.
Place the onions in a clean bowl and mix in the lime juice, olive oil and chilli. Cover until ready to serve.
Once the water has all evaporated from the pork continue cooking over a low heat, the meat will brown and caramelize in its own fat. Turn the pieces until all sides are a rich golden brown.
Serve with roasted sweet potatoes and the onion salsa.