Anticucho Candied Pork Belly with Sweet Potato Puree and Pineapple Chutney

180 min
This dish is a gourmet interpretation of traditional anticucho. The base is boneless pork belly, cooked slowly for hours in an aromatic marinade of oriental and Peruvian spices, until incredibly tender. Then, it is cut into cubes, strung on anticucho sticks, bathed in a panca chili sauce and finished on a high heat on the grill to obtain that characteristic smoky flavor. It is served over a silky sweet potato puree and is topped with a bittersweet and spicy pineapple chutney that cuts the fat and balances the dish perfectly.

INGREDIENTES

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6
Porciones

HERRAMIENTAS

  • + Deep oven tray.
  • + Aluminium foil
  • + Oven
  • + Cutting board and knife.
  • + Antique sticks
  • + Kitchen brush
  • + Grill or griddle.

INSTRUCCIONES

Step 1:

Confect the Bacon. Preheat the oven to 180°C (350°F). Place the piece of bacon in a deep tray. Add all the ingredients of the marinade: peppercorns, kion, garlic, thyme, Chinese onion, saffron, sesame oil, cinnamon, star anise and orange juice. Cover the tray tightly with aluminum foil.

Step 2:

Slow Cooking. Bake the bacon for 2 hours. After this time, the meat should be extremely tender. Remove it from the oven and let it cool slightly in its own juice.

Step 3:

Prepare the meat for the Anticucho. Carefully remove the bacon from the tray. Separate the skin (you can save it to make crackling). Cut the bacon meat into thick cubes, about 3-4 cm in size.

Step 4:

Assemble the Anticuchos. Skewer 3 or 4 bacon cubes on each anticucho stick.

Step 5:

Prepare the Anticuchera Sauce. In a bowl, mix the ají panca paste with the vinegar, cumin, oregano, ground garlic, salt and pepper until you get a smooth sauce.

Step 6:

Grilled. Heat a grill or griddle well. Using a brush, generously varnish the bacon chargers on all sides with the antique sauce. Take them to the grill and cook them for a few minutes per side, just until they are golden brown, lightly charred and the sauce is soaked.

Step 7:

Plating. Serve a base of sweet potato puree on the plate and sprinkle sesame seeds. Place the bacon dish fresh from the grill on top. Top with a spoonful of the pineapple chutney and garnish with the Chinese onion julienne.

TIPS

  • + Patience is Key: The secret of the tenderiness of this bacon is that it cooks slowly and at a low temperature, well covered so that it cooks in its own vapors and those of the marinade. Do not rush this process.
  • + Skin for Chicharrón: Don't shed the skin! After cooking, the skin is soft and ready to be cut into pieces and fried in hot oil (or in the air fryer) to make a super crispy crackling.
  • + The Final Fire: The passage through the grill at the end is very quick. The meat is already cooked, we just want to give it the smoky flavor, caramelize the sauce and reheat it. Be careful not to burn it.
  • + Flavor Balance: The combination of sweet potato puree (sweet), pineapple chutney (bittersweet and spicy) and bacon (salty and smoked) is what makes this dish spectacular. Try not to skip the side dishes for the full experience.