Counter 02 · Pork
Mojo Crispy Pork Belly with Lime
Pork belly marinated in sour orange mojo, simmered until tender, then fried in big chunks so the skin blisters and crackles. Served simply with lime wedges.
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Serves
- 4
- Level
- Medium
In Miami kitchens, mojo goes on everything from pernil to yuca, and it is a natural partner for rich belly. Here the marinade doubles as the simmering liquid, seasoning the meat deeply before a two-stage fry turns the skin crisp. Dry the simmered chunks completely, even with a fan or a night in the fridge, because any water on the surface will spit in hot oil. Use a deep Dutch oven with a lid close by, and a big squeeze of lime right at the table.
Method
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