Chicharrón is a popular dish in Latin America and every country has its own version. This the Colombian-Style Chicharrón and a part of the wonderful Bandeja Paisa.
Food represents heritage and tradition for Colombians. I was lucky to grow up in a family who loves to cook and memories of cooking and eating together are in my mind and my heart. Every time I cook, eat or smell traditional Colombian food, I am reminded of my country and my family.
what is Pork rind?
Fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main components of the famous “Tray paisa”. If you are counting calories, I wouldn’t eat Pork rind every day, but if you make a Bandeja paisa you have to include it.
Colombian Chicharrón is also delicious served with arepa or as part of picada or fritanga.
Ingredients
Pork Belly: You can find it in the United States in Latin or Asian supermarkets. Some regular grocery stores are selling it now. I recommend using pork belly with skin and a lot of meat.
Baking Soda and Baking Powder: I rub the pork belly with a mixture of baking soda and baking powder to make the chicharrón very crispy.
Toilet: I cook the chicharrón fot this recipe using the water method and fry the pork belly in its own fat.
Salt: For flavor.
How to Make Colombian Chicharrón
- 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.
Other recipes to make the famous Colombian dish “Bandeja Paisa”:
Beans (Colombian Style Beans)
White Rice
Powder Beef
Plantain Slices (Ripe Plantain)
Colombian-Style Fried Pork Belly Recipe (Chicharrón Colombiano)
Ingredients
- 3 pounds pork belly with meat washed and cut into pieces
- 1 teaspoon of baking powder
- ¼ teaspoon baking soda
- ½ teaspoon jumped
- 2 cups toilet
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 of meat is used 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: twenty-onegfat: 120gSaturated Fat: 44gPolyunsaturated Fat: 13gMonounsaturated Fat: 56gCholesterol: 163mgsodium: 387mgpotassium: 420mgFiber: 1gVitamin A: 23UIVitamin C: 1mgcalcium: 53mgIron: 1mg
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