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.
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
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.
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.
Jasmin
How much oil do you need for the chicharrones?
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.
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
Erica
Thnk you all for visiting my blog!
KennyT
Hey Erica, this is something I'd die for, looks so yummy!! Thanks for sharing.
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.
Natasha - 5 Star Foodie
Yum! I love pork belly whenever I can order it dining out. I've never made it at home.
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
John
Wow, that looks so healthy 😉 Gimme some.
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.
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.
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
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.