Pork Belly and Cheese Jalapeño Cachapas

Ingredients

• For the pork belly
• 120 grams pork belly with skin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon powdered garlic
• 1/2 lime
• 1 cup vegetable oil
• For the cachapas
• 1 medium corncob
• 1/2 cup yellow cornmeal
• 1/2 cup water
• 1/3 cup milk
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1/2 teaspoon fat from the pork belly
• 1 tablespoon grated white cheese
• 2 pieces soft, salty and creamy white cheese for serving. I used a type of Venezuelan cheese called “Guayanés”

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