Name: Pork Belly Ceviche
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M1DT4H15M0.000S
Yield: 5 servings
Ingredients: 1/2 cup salt, plus more for seasoning; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 tablespoons garlic; 2 tablespoons onion; 2 tablespoons black pepper; 1 1/2 tablespoons ground malagueta pepper; 4 pounds pork belly; 1 cup white vinegar; 1/2 cup fresh lime juice; 1/2 cup ketchup; 1/2 cup chopped green onion; 1/2 cup chopped white onion; 1/4 cup rice vinegar; Half a 375-milliliter bottle aji spicy sauce; 3 heads garlic, minced; 1/4 cup chopped garlic; 4 green plantains; Vegetable oil, for frying; 1 tablespoon salt; 1 cup fresh lime juice; 1/2 cup chopped green onion; 1/2 cup thinly sliced red onion; 1/2 cup white onion; 1/4 cup chopped fresh cilantro; Salt; 4 fresh lime wedges

Directions

For the pork belly marinade: Add the salt, granulated sugar, brown sugar, garlic, onion, black pepper, malagueta pepper and 3 liters water to a pot. Heat until it boils, then let it cool. Add the pork belly and reserve for 24 hours in the fridge.
Preheat the oven to 250 degrees F.
Take the pork belly out of the marinade and dry it very well. Add salt to the skin, then bake for 2 hours.
For the tiger milk sauce: Add the vinegar, lime juice, ketchup, green onion, white onion, rice vinegar, aji sauce and garlic in a bowl and mix well.
For the tostones: Place the garlic into a bowl of water and let sit, 30 minutes.
Peel the plantains and remove the green parts. Cut each one into 4, and fry in vegetable oil at 350 degrees F for 3 minutes. Remove it from the frying and crush it with a board, then pass it through the garlic water and return to the frying for 3 more minutes. Remove them from the frying and add the salt.
Fry the pork belly at 350 degrees F in the oil until the skin looks crunchy, about 4 minutes.
To assemble: In a bowl, mix together the lime juice, green onion, red onion, white onion, cilantro and salt. Add the pork belly to the mixture and serve accompanied by the tostones.