Chipotle Mango Chicharrón with Sweet Plantain Mash

Ingredients

• For the Chipotle Mango Chicharrón:
• 1 lb pork belly, cut into bite-size cubes 🐖
• 1 ripe mango, peeled and diced 🥭
• 2 chipotle peppers in adobo 🌶️
• 2 tbsp honey 🍯
• 1 garlic clove, minced 🧄
• 1 tbsp soy sauce 🥣
• 1 tbsp lime juice 🍋
• Salt and pepper to taste 🧂
• Oil for frying 🛢️
• For the Sweet Plantain Mash:
• 3 ripe plantains, peeled and chopped 🍌
• 2 tbsp butter 🧈
• 0.25 cup warm milk 🥛
• 0.5 tsp cinnamon 🌰
• Pinch of salt 🧂

Instructions

1. 1Prep the Pork: Season pork belly cubes with salt and pepper. Set aside.
2. 2Make the Sauce: In a blender, combine mango 🥭, chipotle peppers 🌶️, honey 🍯, garlic 🧄, soy sauce, and lime juice 🍋. Blend until smooth.
3. 3Cook the Chicharrón: In a deep pan or air fryer, cook the pork belly until crispy and golden brown (about 20–25 minutes), turning as needed. Set on a paper towel to drain excess oil.
4. 4Glaze it Up: In a pan, simmer the mango-chipotle sauce over medium heat until it thickens slightly. Toss the chicharrón in the glaze until coated evenly.
5. 5Boil Plantains: Boil the chopped ripe plantains in salted water for about 15–18 minutes until soft. Drain and mash with butter, milk, cinnamon, and a pinch of salt until creamy.
6. 6Serve: Scoop a generous portion of sweet plantain mash on the plate, top with chipotle mango chicharrón, and drizzle extra sauce for that golden glow! 🌟