Pinto Bean and Smoked Paprika Fritters with Pork Belly

Pat the pork belly dry and season with ½ tsp salt and ¼ tsp black pepper. Heat a Dutch oven over medium-high heat until shimmering, about 2 minutes.

Lay the pork belly skin-side down and cook undisturbed for 4-5 minutes until the skin is deeply golden and crisp. Flip and cook another 3-4 minutes until the other side is golden. Transfer to a cutting board and slice into strips. Set the pan aside with the rendered fat.

Peel and finely chop the yellow onion and mince the garlic. Return the pork belly pan to medium heat and add the chopped onion. Cook 4-5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic to the pan and cook 1 minute until fragrant. Remove from heat and let cool for 2 minutes.

In a large bowl, roughly mash the pinto beans with a fork, leaving some texture. Stir in the sautéed onion and garlic, egg, breadcrumbs, smoked paprika, remaining 1 tsp salt, and ½ tsp black pepper. Mix until everything holds together when pressed.

With wet hands, divide the bean mixture into 8 equal portions and form each into a patty about ½ inch thick. Heat 2 tbsp olive oil in the same pan over medium heat until shimmering.

Carefully lay 4 fritters in the pan and cook 3-4 minutes per side until deeply golden and crispy at the edges. Transfer to a plate. Add remaining 2 tbsp olive oil and cook the remaining 4 fritters.

Arrange the hot fritters on a platter and top each with a strip of crispy pork belly. Squeeze the lime generously over everything and scatter with fresh cilantro leaves. Serve immediately.