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Cut pork meat in medium size pieces and marinate with salt overnight.
Place meat in a heavy bottom pan and cover with water.
Bring to a boil, covered, and simmer until water is evaporated. Remove cover and continue cooking pork in their own fat until meat is tender and golden.
Peel sweet potatoes and cut in thin slices. Fry in hot oil, at medium heat, until cooked.
Creole Sauce:
Season onion with salt. Rinse in cold water. Drain.
Place onion in a bowl, season with salt, lime juice, ají and cilantro.
Mix well. Wait ˝ hour before serving.
Serve chicharrones with fried sweet potato slices and creole sauce.
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