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 Chicharrón?
Fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main components of the famous “Bandeja Paisa”. If you are counting calories, I wouldn’t eat Chicharrón 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.
Water: 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":
Frijoles (Colombian Style Beans)
Tajadas de Plátano (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 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.
camilo
Hi Eria,
Trying the chicharron recipe.
You you state the nutritional info - Is that total or per serving?
Lauren
I tried last night, and it never got crispy? When you add the water it just boiled in the soda/powder solution. I did fry it when it boiled out, maybe wrong pan?
Thanks!
Harry
is it cooked fat side down or skin?
plumber license
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Al
Just tried it and with a bit of practice will work perfectly. A couple of suggestions to add to the instructions. Don’t be surprised if the water takes 30-40 mins to reduce. Also don’t turn the heat up too much when you’re crisping it up and make sure you watch it towards the end so it doesn’t burn and get to crispy.
Em
Thanks for your comment. I've got the pan on the stove and I was getting worried that the water was taking forever to reduce. I'll stay the course and see how this turns out. Thanks again.
Anonymous
Nunca he visto PORK BELLY en la tienda de comestibles. Tiene otro nombre?
Margarita