This appetizer is such a hit and is quick to make. Be sure to make plenty if you plan to share!

Ingredients:

• 16 slices of pork belly, about 1/4 inch thick.
• 3 Morita smoked chilis ground (can substitute with another smoky chili)
• 4 tablespoons granulated sugar
• 1 teaspoon molasses
• Whipped sweet potato puree
• Mango Pineapple Salsa (see recipe in blog)

Instructions:

To make the whipped sweet potato puree:

1. Wash a medium sized sweet potato. Prick it all over with a fork or knife
2. Wrap it in a damp paper towel and microwave on high for 5 minutes
3. Allow sweet potato to cool
4. When cool, remove skin and break into chunks in a small mixing bowl
5. With a hand mixer, using the whisk attachment, whip sweet potato until fluffy
6. Place in covered container and refrigerate.

To make the pork belly:

1. Preheat oven to 350 degrees.
2. Line a rimmed baking sheet with foil
3. Combine ground morita chilis, sugar and molasses in a small bowl
4. Coat the pork belly slices with the chili and sugar mixture and lay out evenly on the foil covered baking sheet
5. Place in center rack of oven and bake for 20 minutes

To assemble:

1. Line up the pork belly slices on a serving plate
2. Top with the mango pineapple salsa
3. Place about 1/8 to 1/4 cup of whipped sweet potato puree on the side and serve.

This dish was inspired by an appetizer served at a local Peruvian restaurant.