You’ll Need
For the Pork
800g skin-on pork belly, cut into thick strips
200ml chicken stock
2 garlic cloves, crushed
1 bay leaf
1 tsp sea salt
½ tsp black pepper
For the Baps
1 large sweet potato, peeled and cut into 1cm slices
1 tbsp vegetable oil
4 crusty white baps
For the Salsa Criolla
1 red onion, very finely sliced
Juice of 2 limes
1 red chilli, finely sliced
2 tbsp chopped coriander
Pinch of sea salt
Optional but dangerous
Rocoto chilli sauce
Extra sweet potato
A strong coffee
Method
Place the pork, stock, garlic, bay, salt and pepper in a deep heatproof dish.
Cover tightly with foil and air fry at 170°C for 45 minutes.
Lift out the pork, pat the skin dry and reserve 1 tablespoon of rendered fat.
Preheat the air fryer to 200°C.
Toss the sweet potato with the fat and oil and air fry for 10 minutes.
Add the pork and cook everything for 10-14 minutes more, turning twice.
Check the pork is piping hot and the skin and edges are crisp.
Toss the salsa ingredients together and leave for 10 minutes.
Fill the baps with sweet potato, pork and a generous forkful of salsa criolla.