Chicharrón is a poular dish in Latin America and every country has its own version. This the Colombian-Style Chicharrón and a part of the popular Bandeja Paisa.
Colombian-Style Fried Pork Belly (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.
Nutrition
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.
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 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. You can find pork bellies in the United States in Latin or Asian supermarkets. Colombian Chicharrón is also delicious served with arepa or as part of picada or fritanga.
Other recipes to make the famous Colombian dish"Bandeja Paisa":
Empar
Hola Erica!. Quiero agradecerte el que te hayas pasado por mi blog y me dejaras tu tarjeta de visita, ya que gracias a eso puedo conocer tu blog. Ya te he dejado un mensaje en La cazuela de marisco, me parece original y buena.
Nosotros le llamamos Panceta de cerdo o tocino. Y está realmente bueno, me encanta a la barbacoa, pero así y con el bicarbonato no lo he comido nunca. No descarto hacerlo.
Un beso.
Danielle
I've never had pork belly but it looks really good. what does the baking soda do?
Erica
This will make it crispier.
Cece
can i use baking powder instead?
Anonymous
I guess so, it's main component is baking soda 😉
Vera
NO there is a huge difference between baking soda and baking powder in a dish like this
Red
The recipe says to use both
Anonymous
No
Gustavo
Hace ablandar y tostar el cuero y lo hace crujiente
Oysterculture
This sounds so interesting, I've never heard of baking soda used this way can you tell me more?
Thanks
Joe
It helps make the skin less tough, but crispy.
rebecca subbiah
does it taste like bacon?
Doug
No, as bacon is smoked. It's a different taste and texture.
Paul Egan-Wyer
Bacon is cured pork, but you can get smoked, honey, plain or maple.
John
Wow, that looks so healthy 😉 Gimme some.
Sylvia
My mom , loves chicharones's bread. I am not a big fan , but your photo looks so tempting
Red
Ooooooh how do u make the bread
Natasha - 5 Star Foodie
Yum! I love pork belly whenever I can order it dining out. I've never made it at home.
Janice
I've only made chicharrón a few times in my life and have never used baking soda, I can't wait to try the recipe out.
KennyT
Hey Erica, this is something I'd die for, looks so yummy!! Thanks for sharing.
Erica
Thnk you all for visiting my blog!
BAKING is my ZeN
I LOVE pork rinds. I don't eat them often. In my culture (Puerto Rico), we always have pork at Christmas. And that is when I eat a piece and enjoy it thoroughly.
Carmen
Roberto Compres
Esta muy interesante esta receta, debido a que comprendo que es muy de la región del caribe (Antillas menores, mayores, Venezuela, Colombia, etc.) y es tan similar, por no decir igual, la manera de elaborarlo. Eso si, lo que varia es el sabor de la carne, ya que de un país al otro no es la misma alimentación por lo que el sabor cambia un poco.
La verdad es que estas cosas son las que me hacen negarme a ser vegetariano.
Jasmin
How much oil do you need for the chicharrones?
Erica
Hi Jasmin,
We don't use oil for the chicharrones.They are cooked in water and after the water evaporates, they finish the cooking process in their own fat.
christ
bravo vivo en miami, y simpre veo estos chicahrones, no tienes receta de chorizo colombiano para BBQ
Erica
Christ- No tengo la receta para chorizos, pero los puedes conseguir en supermercados latinos.
Jorge
Erica, una comida Colombiana en Alaska en un dia frio en imvierno en mi casa es chicharrones, patacones e yuca frita con frijoles negros, nunca lo e echo con
baking soda pero lo voy a tratar este fin de semana.
Gracias por todas tus recetas, son del corazon de Colombia
Beverly
I tried this recipe and it was awesome! I used to go to Risaralda(?) Colombian bakery in Houston every Sunday with my friend from Bogota, Omayra. We would get chicharrones, bunuelos, and empanadas with aji. I have to go back there soon because I miss the food soooooo much!
Chris
If you've never tried Chicharrones before, then you NEED to cook these tonight!!! No you will not get a good figure eating these, but then sometimes you have to indulge, the baking soda gives it that crispy cruchiness.
If you've never heard of this or never tried it, get some pork bellies and start frying, once you see what real chicharrones taste like you'll look at "pork rinds" in a WHOLE NEW light. I'm drooling here now at my work desk thinking of these........
Yes they are that good, if you're on atkins this is perfect, all fat and meat no carbs!
Javier
I’m cooking these as I write!! I can’t wait to chomp down on some belly
I’m on the Keto diet now and this makes for an excellent breakfast side while losing pounds
DowntownFoodie
Ay, Erica, mil gracias por compartir el truquito con el baking soda! Lo voy a probar manana. A ver como me queda :).
Chris
Thanks for the recipe,
I have been eating this in colombian restaurants since i was introduced to it by a friend, but never attempted to make it.
The recipe was perfect, and I accompanied it with your Aji, FANTASTIC!
Chris
Richports
Why do you want to eat fried fat? No protein, just fat.
Jake
You don't get fat from eating fat. You get fat from eating simple carbs, processed carbs, and lots of sugar. Give up the soda and donuts! Enjoy the pork! Alot better for you.
Susan
Jake is right. Plus remember our brains need fat to work properly. It's made up of 60 to 70% fat. One of the reasons there is an epidemic of Alzheimer in the US is because people stopped consuming fat to lower cholesterol and prevent heart disease. New research links excess sugar consumption to unhealthy cholesterol and triglyceride levels. So enjoy the chicharron in moderation.
Onions
I don't know... for energy? fat soluble vitamins? Don't let this person fool you, there is plenty of protein in chicharron - and plenty of delicious fat. It can be enjoyed as part of a balanced diet. If you want to cut calories, reducing sugar (carbohydrate) intake especially in large quantity will reduce body fat the fastest. Switch your coca-cola for a nice slab of chicharron!
Thanks for the recipe help!
Michelle
OH! I am in heaven! My husband will LOVE this!
Diana Lopez
Richports, it's not just fried fat, a good pork belly has to have meat in it, it's a combination of yes, fat, meat, and skin. It's absolutely delicious.
carolina
this is a new recipe for me we always fry our chicharon...
Jack
Thanks for the recipe, I never heard of using baking soda!!! Must try this weekend for sure. We usually just ad salt they boil until it turns into a fry. For those of u that havent tried chicharones....look for a Good Colombian or Cuban restaurant or cafeteria and Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!! It's like bacon on 3D but with a different flavor.
James
I tried this tonight when they started to fry they fell apart.
Erica Dinho
Hello,
What sort of problems are you having specifically, & for how long have you been experiencing them? I've been working on the site for a while tonight & haven't noticed any issues...
If anyone is experiencing the same, please let me know. Thanks Alexandria.
Alan
Pork Fried Duck
I get Chicharonne con Carne at the Mexican grocer and they are awesome. I can't wait to try this recipe! Thanks for sharing it.
Bobby Dessino
I made it exactly as written , they look great . Crispy & brown but they have a nasty after taste . What did I do wrong ?
Anonymous
use regular baking powder or baking powder without aluminum in it.
Anonymous
Same happens to me, not a pleasant after taste. The Baking soda and baking powder make the chicharron taste like soap. What I did wrong? maybe to much? how much did you rub into the meat?
Kgbrav
Mine stuck to the pan and fell apart ! What did I do wrong?I wonder if it’s tha pan I used? I used un caldero....
Help...
Debra Edmund
How long will the chicherrones last and how do I store them? the ones I buy at the Mexican meat market are deep fried. Sooooo good.
Anonymous
Nunca he visto PORK BELLY en la tienda de comestibles. Tiene otro nombre?
Margarita
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.
plumber license
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Harry
is it cooked fat side down or skin?
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!
camilo
Hi Eria,
Trying the chicharron recipe.
You you state the nutritional info - Is that total or per serving?