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.
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.
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...
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?
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.
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
James
I tried this tonight when they started to fry they fell apart.
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.
carolina
this is a new recipe for me we always fry our chicharon...
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.
Michelle
OH! I am in heaven! My husband will LOVE this!
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!
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.
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
DowntownFoodie
Ay, Erica, mil gracias por compartir el truquito con el baking soda! Lo voy a probar manana. A ver como me queda :).
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
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!