serves
6
prep
10 minutes
cook
2:45 hours
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
2:45
hours
difficulty
Mid
level
Ingredients
- 1 kg piece pork belly, skin on, scored
- 1 tbsp olive oil
- 1 sweet potato (kumera), peeled, cut into 8mm-thick slices
- vegetable oil, to shallow-fry
- 6 French white rolls, halved
Onion salsa
- 1 red onion, thinly sliced
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 2 tbsp coriander leaves, finely chopped, plus extra leaves, to serve
- 1 bird’s-eye chilli, finely chopped
- 1 tbsp olive oil
Aji amarillo sauce
- 200 g (⅔ cup) mayonnaise
- 1 tbsp lime juice
- 2 tbsp aji amarillo chilli paste (see Note)
Resting time 30 minutes
Instructions
Preheat oven to 160ºC. Place pork belly in a roasting tray, rub 2 teaspoons of salt into skin and drizzle with oil. Place in oven and roast for 2 hours or until tender, then increase heat to 200ºC and cook for a further 25 minutes or until skin is crisp. Set aside to rest.
To make salsa, place onion in a bowl, cover with cold, salted water and set aside for 30 minutes. Drain then toss with remaining salsa ingredients.
Meanwhile, place sweet potato in a saucepan of cold, salted water and bring to the boil. Boil for 5 minutes or until just tender when pierced with a knife. Drain and cool, then pat dry with paper towel.
Heat 1 cm oil in a frying pan over medium heat. Working in batches, fry sweet potato for 4 minutes on each side or until golden.
To make aji amarillo sauce, combine all ingredients in a bowl and set aside.
Cut pork belly into thick pieces. Heat frying pan over medium heat and toast rolls on both sides, if desired. Spread bases with aioli then top with sweet potato slices, pork belly pieces, onion salsa, coriander and bun tops.
Note
• The Goya brand of aji amarillo chilli paste is available from specialist food shops and delis.
Photography by Brett Stevens. Styling by Kirsten Jenkins.
As seen in Feast magazine, June 2014, Issue 32.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
