For the mojo: Combine the lime juice, green pepper, white onion, oil, garlic, japaleños, salt, and 1/3 cup of water in a medium bowl and whisk until the salt is dissolved.
For the pork belly: Place the pork belly in the mojo and marinate for 1 hour.
Bring 7 cups water to a boil in a large pot. Add the pork belly and cook for 45 to 50 minutes. Drain and let cool for 20 minutes.
Deep-fry the pork belly until golden brown.
For the patacon: Deep-fry the plantains until golden brown, about 7 minutes. Place the fried plantains on a table in a straight line. Place a cheesecloth on top and use a rolling pin to mash plantains. Cool for 30 minutes, then fry again before serving.
For the rice: Bring 1 cup water to a boil in a saucepan. Stir in the rice and salt and reduce the heat to medium low. Cover and cook until the rice is tender, 15 to 20 minutes.
For the guacamole: Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.
For the pico de gallo: Put the tomatoes, red onion, jalapeno, olive oil, lime juice and some cilantro in a mixing bowl; stir to combine. Season with salt and pepper.
To assemble: Arrange the deep-fried pork belly on the patacon. Serve with a side of rice, guacamole and pico de gallo.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of LOBA Restaurant, Miami, FL
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.