Chicharron Ceviche

Chicharron Ceviche

Crispy Pork Belly Ceviche (Chicharron Ceviche)

This recipe reinvents the classic ceviche by swapping raw fish for hot, crunchy Pork Belly Chicharron. It is the ultimate fusion appetizer: savory, crispy pork belly roasted to perfection in a MisterBarrel, tossed with fresh lime juice, semi-ripe mango, and spicy peppers.

The contrast between the hot, crackling pork and the cold, acidic vegetable mix makes this dish addictive. Serve it with fried green plantains (patacones or chips) for the perfect crunch.

  • Prep Time: 15 minutes

  • Cook Time: 60-70 minutes (in the barrel)

  • Difficulty: Medium

  • Serves: 4 people

Ingredients

The Pork:

  • 2 lbs Pork Belly (skin-on recommended for extra crunch)

  • Salt (coarse salt works best for the skin)

  • Baking soda (optional, a pinch helps crisp the skin)

The "Ceviche" Mix:

  • 1 Red onion, finely chopped or julienned

  • 1 Semi-ripe Mango (Pintón), diced into small cubes

  • 1 cup fresh Cilantro, finely chopped

  • 1 tbsp Red Chili pepper (fresh Fresno or flakes), adjusted to taste

  • Juice of 4 Limes (approx. 1/3 cup)

  • Salt & Black Pepper to taste

Instructions

  1. Roast the Pork Belly: Hang the pork belly in your MisterBarrel preheated to 400°F (200°C). Let it cook for 60 to 70 minutes. You are looking for a golden-brown, bubbly skin and tender meat.

  2. Prep the Fresh Mix: While the pork is roasting, prepare the vegetables. In a large bowl, combine the chopped red onion, diced semi-ripe mango, and fresh cilantro.

  3. Create the Dressing: Add the fresh lime juice, red chili pepper, salt, and black pepper to the bowl. Stir well to combine. Let this mixture sit for about 10 minutes so the onions soften slightly in the lime juice.

  4. Chop the Chicharrón: Once the pork belly is ready and has rested for a few minutes, cut it into small, bite-sized cubes. The skin should crunch loudly when cut!

  5. Toss and Serve Immediately: Add the hot pork belly cubes to the bowl with the mango and onion mixture. Toss quickly to coat the pork.

    • Chef's Note: Serve immediately. You want the pork to stay crispy; if it sits too long in the lime juice, it will lose its crunch.

  6. Garnish: Serve alongside fried green plantains (tostones) or plantain chips.

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