Mofongo

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1. 1
   Place 1 lb. skin-on pork belly, skin-side down, in a large Dutch oven or other heavy pot; sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. freshly ground pepper, 1 tsp. dried oregano, 1 tsp. ground cumin, and 1 tsp. smoked paprika. Pour in ¼ cup fresh lime juice, ¼ cup fresh orange juice, and 6 cups water and bring to a low boil. Cook until liquid is almost completely evaporated, 50–60 minutes. Transfer pork belly to paper towels and pat dry; discard any remaining braising liquid.
2. 2
   Pour vegetable oil into a clean large Dutch oven or other heavy pot to come 3" up sides; fit with thermometer. Heat over medium until oil registers 325°. Using tongs, carefully lower pork belly into oil and fry, turning often, until crisp and golden and skin is beginning to bubble, 15–20 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let cool 5 minutes; turn off heat and reserve pot with oil for frying plantains. Transfer pork belly to a cutting board and cut into ¼" pieces. Do ahead: Chicharron can be prepared 1 day ahead. Let cool completely; cover and chill.
3. 3
   Combine 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt and 4 cups room-temperature water in a large bowl, stirring to dissolve salt. Add 4 medium green plantains, peeled, sliced crosswise 1" thick, and let sit at room temperature at least 15 minutes. Drain plantains and turn out onto paper towels; pat dry.
4. 4
   Bring oil in reserved pot back to 325°. Working in 2 batches, carefully lower plantains into oil with a slotted spoon or spider and fry, turning often, until golden brown, 8–10 minutes. Transfer to wire rack and let cool slightly.
5. 5
   Combine 3 garlic cloves, lightly smashed, ⅓ cup extra-virgin olive oil, and a pinch of kosher salt in a large mortar and pestle. Gradually add plantains and chicharron, pounding to break up before adding more. Continue pounding until mixture is combined and mostly smooth. (Alternatively, you can use a medium bowl and a potato masher.) Taste mofongo and season with more salt if needed.
6. 6
   Using your hands or the bottom of a measuring cup, press down firmly on mofongo until densely compacted (if using bowl and potato masher, transfer to a small bowl to press). Turn out onto a large plate, making sure mofongo holds its dome shape. Top with cilantro leaves; serve with lime wedges for squeezing over. Do ahead: Plantains can be soaked 3 hours ahead.