This post is also available in Spanish
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.
Ingredients
(4 to 6 Servings)
3 pounds pork belly with meat, washed and cut into pieces
1 teaspoon of baking powder
1/4 teaspoon baking soda
½ teaspoon salt
2 cups water
Directions
- 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.
- 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.
Related Posts
Comments
Trackbacks
-
[…] Chicharrones | Fried pork belly | Recipe […]
-
[…] pescado en lugar de carne. Bandeja paisa es una comida corriente en Colombia. Tiene arroz blanco, chicharrón, carne en polvo, huevos fritos, frijoles, chorizo, […]
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Empar says
August 2, 2009 at 9:42 AMHola 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 says
August 2, 2009 at 11:42 AMI’ve never had pork belly but it looks really good. what does the baking soda do?
Erica says
August 2, 2009 at 12:08 PMThis will make it crispier.
Cece says
August 7, 2016 at 12:21 PMcan i use baking powder instead?
Anonymous says
April 14, 2017 at 1:15 PMI guess so, it’s main component is baking soda 😉
Vera says
May 13, 2018 at 9:24 AMNO there is a huge difference between baking soda and baking powder in a dish like this
Oysterculture says
August 2, 2009 at 1:49 PMThis sounds so interesting, I’ve never heard of baking soda used this way can you tell me more?
Thanks
Joe says
March 19, 2018 at 12:04 PMIt helps make the skin less tough, but crispy.
rebecca subbiah says
August 2, 2009 at 10:47 PMdoes it taste like bacon?
Doug says
March 6, 2016 at 12:44 PMNo, as bacon is smoked. It’s a different taste and texture.
John says
August 3, 2009 at 2:22 AMWow, that looks so healthy 😉 Gimme some.
Sylvia says
August 3, 2009 at 5:37 AMMy mom , loves chicharones’s bread. I am not a big fan , but your photo looks so tempting
Natasha - 5 Star Foodie says
August 3, 2009 at 9:57 AMYum! I love pork belly whenever I can order it dining out. I’ve never made it at home.
Janice says
August 3, 2009 at 11:35 PMI’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 says
August 4, 2009 at 4:55 PMHey Erica, this is something I’d die for, looks so yummy!! Thanks for sharing.
Erica says
August 4, 2009 at 5:50 PMThnk you all for visiting my blog!
BAKING is my ZeN says
August 26, 2009 at 10:53 PMI 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 says
August 30, 2009 at 4:14 PMEsta 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 says
October 26, 2009 at 12:30 AMHow much oil do you need for the chicharrones?
Erica says
October 26, 2009 at 8:04 AMHi 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 says
November 15, 2009 at 6:35 PMbravo vivo en miami, y simpre veo estos chicahrones, no tienes receta de chorizo colombiano para BBQ
Erica says
November 15, 2009 at 7:40 PMChrist- No tengo la receta para chorizos, pero los puedes conseguir en supermercados latinos.
Jorge says
May 17, 2010 at 7:20 PMErica, 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 says
September 28, 2010 at 9:51 AMI 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 says
October 11, 2010 at 12:43 AMIf 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!
DowntownFoodie says
April 3, 2011 at 1:03 AMAy, Erica, mil gracias por compartir el truquito con el baking soda! Lo voy a probar manana. A ver como me queda :).
Chris says
May 21, 2011 at 7:42 PMThanks 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 says
July 29, 2011 at 11:38 PMWhy do you want to eat fried fat? No protein, just fat.
Jake says
July 30, 2018 at 10:02 PMYou 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.
Onions says
August 17, 2011 at 2:35 PMI 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 says
November 3, 2011 at 8:05 PMOH! I am in heaven! My husband will LOVE this!
Diana Lopez says
November 10, 2011 at 2:49 PMRichports, 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 says
May 3, 2012 at 7:46 PMthis is a new recipe for me we always fry our chicharon…
Jack says
July 20, 2012 at 9:16 PMThanks 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 says
November 25, 2012 at 10:06 PMI tried this tonight when they started to fry they fell apart.
Erica Dinho says
May 16, 2013 at 12:51 AMHello,
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 says
July 27, 2014 at 9:16 PMI 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 says
April 3, 2016 at 3:26 PMI made it exactly as written , they look great . Crispy & brown but they have a nasty after taste . What did I do wrong ?
Anonymous says
January 14, 2018 at 7:24 AMuse regular baking powder or baking powder without aluminum in it.
Anonymous says
March 7, 2019 at 1:42 AMSame 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 says
January 7, 2018 at 7:07 PMMine 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 says
August 1, 2018 at 3:34 PMHow 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 says
August 19, 2018 at 6:24 PMNunca he visto PORK BELLY en la tienda de comestibles. Tiene otro nombre?
Margarita
Al says
February 10, 2019 at 4:52 AMJust 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.