Chipotle Mango Chicharrón con Sweet Plátano Mash

Ingredientes

• para the Chipotle mango Chicharrón:
• 1 lb cerdo belly, cut into bite-size cubes 🐖
• 1 ripe mango, peeled y picado en cubos 🥭
• 2 chipotle peppers in adobo 🌶️
• 2 tbsp honey 🍯
• 1 ajo clove, minced 🧄
• 1 tbsp soy sauce 🥣
• 1 tbsp lima juice 🍋
• sal y pepper to taste 🧂
• Oil para frying 🛢️
• para the Sweet plátano Mash:
• 3 plátanos maduros, peeled y picado 🍌
• 2 tbsp mantequilla 🧈
• 0.25 cup warm leche 🥛
• 0.5 tsp canela 🌰
• Pinch de sal 🧂

Instrucciones

1. 1Prep the cerdo: Season cerdo belly cubes con sal y pepper. reserva.
2. 2Make the Sauce: In a blender, combine mango 🥭, chipotle peppers 🌶️, honey 🍯, ajo 🧄, soy sauce, y lima juice 🍋. Blend until smooth.
3. 3cocina the Chicharrón: In a deep pan o air fryer, cocina the cerdo belly until crispy y 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 fuego medio until it thickens slightly. Toss the chicharrón in the glaze until coated evenly.
5. 5Boil plátanos: Boil the picado plátanos maduros in salted water para about 15–18 minutes until soft. Drain y mash con mantequilla, leche, canela, y a pinch de sal until creamy.
6. 6sirve: Scoop a generous portion de sweet plátano mash on the plate, top con chipotle mango chicharrón, y drizzle extra sauce para that golden glow! 🌟