Tuesday, January 4, 2011

Chicharrones (Pork Fritters)

Chicharrones are an essential part of the Colombian gastronomy. They're eaten all over the country and they make part of the national dish Bandeja Paisa "Paysan Tray" a dish composed of red beans, rice, avocado, Chicharrones, sweet plantains, chorizo, fried eggs and powdered beef. The best Chicharrones are the ones very crunchy and meaty too. The best cut I've found is the pork belly sold in Chinatown, which is very meaty and inexpensive.


2 pounds pork belly
1 tablespoon baking soda
1 teaspoon salt
2 tablespoons all purpose flour

Vegetable oil to fry

Clean the pork belly making sure it has no hairs left and pat dry it with paper towels. Cut into rectangles of 3x 6 inches.

Cut the meat and fat lengthwise into 1/2 inch strip and the cut crosswise making sure you don't cut deeply enough to cut the skin. They have to be strips with cuts that open up but are held together by the pork skin.

Rub the baking soda all over the strips and overall the skin. Place in medium pot with water to barely cover them and cook until the water has almost evaporated.

Remove the pork and wash the baking soda off water. Pat dry again, and rub the salt all over. Add the pieces of pork to a bowl with the flour so its covers the meat all around.

Heat the vegetable oil to 275 F and deep fry covered for 10 minutes or until golden brown.

Drain over paper towels and serve as a side dish.

All recipes are on Petitchef