Colombian-Style Crispy Pork Chicharron With Aji Verde

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Pat your pork belly dry with kitchen paper, then score the fatty side, horizontally in lines, approx. an inch thick by drawing a sharp knife through the skin, deep enough to reach the meat below

Cut the scored pork in half, lengthways

Season with a very generous pinch of salt and rub it deep into the fat

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the sliced pork belly, fat-side down and cook for 4 min or until golden and crispy, then flip and cook for 2 min on the other side

Once done, transfer the pork to a tin foil-lined baking tray (reserve the pan!) and put the tray in the oven for 30-35 min or until cooked through – this is your pork chicharron

Meanwhile, trim, then slice your spring onion[s] finely

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop as finely as you can

Chop your coriander very finely

Combine the sliced spring onion with the chopped chilli (can't handle the heat? Go easy!), chopped coriander and white wine vinegar in a bowl

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and a generous pinch of salt – this is your aji verde

Cut your tomato[es] into wedges

Peel and slice your brown onion[s] into thin wedges

Peel and chop your garlic finely

When the pork has 15 min left, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Return the reserved pan to a medium-high heat with a generous drizzle of olive oil and once hot, add the onion wedges and cook for 6-7 min or until slightly softened

Once slightly softened, add the tomato wedges with the chopped garlic and a generous pinch of salt, sugar and pepper

Add 50ml [65ml] [80ml] boiled water and cook for 6-7 min or until softened but not completely broken down – this is your hogao-style tomato