Chicharrón Colombiano – Colombian-Style Fried Pork Belly


Chicharrón or fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main components of the well known national dish Bandeja Paisa.

Chicharrón Colombiano - Colombian-Style Fried Pork Belly

Chicharrón or fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main components of the well known national dish Bandeja Paisa.
Course: Pork
Cuisine: Colombian
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Author: The Cook
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Ingredients

  • 700 g pork belly with meat, washed and cut into 4 pieces
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups water

Recipe Instructions

  • Place the pork belly pieces, skin side down on a work surface and then make 3 cm crosswise cuts on each piece, being careful not to cut through the skin.
  • Rub the pork belly strips with baking soda and place in a medium saucepan. Add the water and salt. Cook over medium-low heat until the water evaporates.
  • When all the water is evaporated increase the heat to medium and cook the chicharrones for about 15 to 20 minutes or until they are golden and crispy.


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Nutrition

Serving : 4g | Calories : 369kcal | Carbohydrates : 0g | Protein : 52g | Fat : 17g | Saturated Fat : 6g | Polyunsaturated Fat : 8g | Monounsaturated Fat : 0g | Trans Fat : 0g | Cholesterol : 149mg | Sodium : 714mg | Potassium : 0mg | Fiber : 0g | Sugar : 0g | Vitamin A : 0% | Vitamin C : 0% | Calcium : 0% | Iron : 0%

 

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