Chicharron & Tostones w/ a Classic Cuban Mojo

COURSE #3 Fried plantain and pork belly are quite good by themselves, and then adding this Cuban mojo sauce you end up counteracting the with a freshness that enhance this dish. The trick is to crisp up the pork belly on the outside, but leave it juicy on the inside. This picture shows the pork skin up front. The meaty part of the pork belly w/ cuts across the strip are on the far end. Pork belly --- get in my belly!

2 plantains, cut every 1-1/2 inches (use soft yellow or yellow and black plantains)
canola oil for frying
1 lb pork belly
salt, pepper to taste

cuban mojo
1/4 cup extra virgin olive oil
1 habanero, minced
2 garlic cloves, minced
1 teaspoon cumin seed, ground
1 teaspoon black pepper
1/2 teaspoon salt
1/2 orange, juiced
1/2 lemon, juiced
1 lime, juiced
1 teaspoon sherry vinegar

Plantains

1. Heat oil over medium-high heat to 350 degrees F or until very hot.
2. Gently place plantains in oil and fry for 4-5 minutes, then flip and fry an additional 2 minutes until golden to brown.
3. Remove plantains to paper towel lined plate and allow to cool for 5-10 minutes.
4. Use a flat bottomed pan or even your clean hand to smash plantain to make 1/4 inch to 1/8 inch thick.
5. Re-fry plantains until crisp, an additional 2-4 minutes.
6. Remove to a paper towel lined plate.

Pork Belly

1. Cut pork belly (easier to cut when partially, but not totally frozen) into 1/2 inch wide strips. It should look like really thick bacon.
2. Now cut across the strips, but don't cut all the way through, every 1 inch. Season w/ a small amount of salt and pepper.
   
3. Heat skillet over medium heat. Add 1 Tablespoon oil.
4. Place pork belly on skillet and let sit for 5-6 minutes. The trick is to crisp the skin and cook the pork all the way through and leave the center juicy.
5. Flip the pork belly and cook an additional 5-6 minutes.
6. Remove to a paper towel lined plate.

Cuban Mojo

1. Place garlic, habanero, and cumin seed in a small bowl and mix together.
   
2. Heat olive oil in a small sauce pan over low-medium heat. We just want to make the oil hot, but not burn it.
3. After the oil is hot, pour into bowl over garlic mixture.
4. Let cool for 10 minutes. Then add orange, lemon, and lime juices as well as the sherry vinegar.
5. Taste and add a small amount of salt if needed.