Colombian-Style Fried Pork Belly (Chicharrón Colombiano)

 

Colombian-Style Fried Pork Belly (Chicharrón Colombiano)

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Side Dish

Cuisine Colombian

Ingredients 

• 3 pounds pork belly with meatwashed and cut into pieces
• 1 teaspoon of baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 cups water

Instructions 

• Place the pork belly pieces, skin side down on a work surface and then make 1 ½ inch crosswise cuts on each piece, being careful not to cut through the skin.

• Rub the pork belly strips with baking powder and baking soda and place in a medium saucepan. Add the water and salt. Cook over medium-low heat until the water evaporates stirring often.

• When all the water is evaporated increase the heat to medium and cook the chicharrones for about 15 to 25 minutes or until they are golden and crispy.

Notes

• What kind meat is use to make chicharrón: Pork belly with skin and a lot of meat.
• I cook the chicharrón fot this recipe using the water method and fry the pork belly in its own fat.
• I rub the pork belly with a mixture of baking soda and baking powder to make the chicharrón very crispy.

Nutrition

Calories: 1175kcalCarbohydrates: 1gProtein: 21gFat: 120gSaturated Fat: 44gPolyunsaturated Fat: 13gMonounsaturated Fat: 56gCholesterol: 163mgSodium: 387mgPotassium: 420mgFiber: 1gVitamin A: 23IUVitamin C: 1mgCalcium: 53mgIron: 1mg