Chicharrón de Chancho, or deep-fried crispy pork, is one of Peru's most beloved dishes. Known for its juicy interior and satisfying crunch, Chicharrón is a staple that’s enjoyed for breakfast, lunch, and as a street snack across Peru.
In this post, I'll guide you through preparing a delicious Peruvian-style Chicharrón de Chancho that you can easily make in your own kitchen!
What is Peruvian Chicharron de Chancho?
Chicharrón de Chancho has gained immense popularity in Peru as a flavorful street snack, commonly found in markets throughout the country. The pork is first boiled until tender, then fried until golden and crispy.
Typically served with sweet potatoes, corn, and salsa criolla (a tangy onion relish), this hearty dish can be enjoyed on its own or as part of a sandwich, known as Pan con Chicharrón.
How to make Chicharron de Chancho
Boil the Pork: Cut the pork into chunks and place it in a pot of salted water. Boil until the pork is tender.
Season the Pork: In a mixing bowl, combine the garlic paste, achiote, salt, pepper, and cumin. Rub this seasoning mixture over the boiled pork pieces to coat them well.
Fry the Pork: Heat lard or oil in a deep pan and fry the pork until it’s golden and crispy. Ensure the pork is cooked through and fried evenly. Remove and drain any excess oil.
Serve: Plate the pork with sweet potatoes, crusty bread, corn, and salsa criolla.
Peruvian Chicharron de Chancho Recipe
If you prefer a visual recipe guide, watch the video below.
Chicharron Ingredients
Chicharron:
1 kilo of pork shoulder
100 gr of salt
1 litre of water
Marinade:
1 tablespoon of garlic paste
1 tablespoon of achiote
Salt, pepper and cumin to taste
Lard to taste
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