• 2 kgpork belly
• 300 gsalt
• 1 kglard
• 4 piecesgarlic cloves
• 2 piecessweet potatoes, sliced into rounds
• 1 lvegetable oil
• 4 piecesbaguettes or white bread rolls
• 25 clcreole sauce
• 0,25 piecered onion, thinly sliced
• 0,5 piecered chili pepper, thinly sliced
• 1 handfulcilantro leaves

Préparation

1. 1Place the pork belly and salt in a bowl, cover with water and let soak overnight.
2. 2Drain and rinse the meat, drain it again, then cut it into 5 × 4 cm pieces.
3. 3Melt the lard over medium heat, add the whole garlic and pork, then cook for 45 minutes over low heat, stirring occasionally.
4. 4Increase the heat and continue cooking for 25 minutes, until the meat is browned and the fat is crispy and golden brown.
5. 5Heat the vegetable oil to 180 °C (350 °F) and fry the sweet potato rounds for 5 minutes. Drain them on paper towels.
6. 6Slice the bread rolls lengthwise and top them with sweet potato, pork, salsa criolla, onion, chili pepper, and cilantro. Serve immediately.