Chicharrón con Huevo

Method

1. Cover the pork belly with salt on all sides, pressing in the salt as much as possible. Put the meat on a plate, cover it with a piece of kitchen paper and allow to cure in the fridge overnight.
2. When you are ready to cook, preheat the oven to 200°C. Remove the pork from the fridge and rinse it thoroughly under running water to get rid of any excess salt. Put the meat in a roasting tin with the bay leaves and peppercorns. Cover with water, making sure the pork is completely submerged, including the skin. Cover the whole tin with foil and put it in the oven. Cook the meat for 1 1/2–2 hours until tender. Prick the sweet potato all over and put it in a separate roasting tin and, about 1 hour into the pork’s cooking time, place it in the oven on a different shelf and bake until the potato has softened (about 45 minutes).
3. Meanwhile, make the amarillo chilli mayonnaise. Mix together all the ingredients, then season with salt and pepper and set aside.
4. When ready, remove the sweet potato from the oven. As soon as it is cool enough to handle, peel away the skin and put the flesh in a food processor or blender. Purée with a little salt to taste, then allow to cool to room temperature, but do not chill.
5. When the pork is ready, remove it from the oven and allow to cool completely, then cut it into 3cm strips. Half-fill a large saucepan with vegetable oil, or use a deep-fat fryer, and heat until the oil until about 180°C. Add the chunks of pork to the oil and deep fry for 4–5 minutes until the skin is well browned and crisp. Remove the strips from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with salt.
6. To serve, warm the buns or rolls, then cut in half. Spread a layer of sweet potato purée on one cut side of each of the buns or rolls, then spread the mayonnaise on the other cut side. Divide the pork equally between the bases, top each with a fried egg and some salsa criolla, season with salt to taste, then top with the bun lids.