Chicharrón Colombiano

Name: Chicharrón Colombiano
Prep time: PT20 minutes (plus overnight refrigeration)
Cook time: PT2 hours 30 minutes
Total time: PT2 hours 50 minutes (plus overnight refrigeration)
Yield: 8
Cuisine: Colombia
Ingredients: 1.5 kg undefined Pork belly (Skin-on, preferably a thick piece with a good fat-to-meat ratio.); 3 tablespoons undefined Kosher salt or sea salt (Coarse salt is best for drawing out moisture.); 1 teaspoon undefined Baking soda (Helps to crisp the skin.)

Colombian Crispy Pork Belly

A classic Colombian delicacy, this pork belly is slow-cooked and then fried to achieve an incredibly crispy skin and tender, succulent meat. It's a staple in many Colombian dishes, especially Bandeja Paisa.

준비 시간20 minutes (plus overnight refrigeration)

조리 시간2 hours 30 minutes

총 시간2 hours 50 minutes (plus overnight refrigeration)

1회 제공량8

난이도Medium

2개의 수정· Feb 8

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Chicharrón Colombiano - Colombia traditional dish

🧂 재료

1.5 kg Pork belly(Skin-on, preferably a thick piece with a good fat-to-meat ratio.)
3 tablespoons Kosher salt or sea salt(Coarse salt is best for drawing out moisture.)
1 teaspoon Baking soda(Helps to crisp the skin.)

👨‍🍳 조리법

1
Prepare the pork belly: Using a very sharp knife or a utility knife, score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat. This helps the salt penetrate and allows the skin to crisp evenly.
⏱️ 10 minutes
2
Season the pork belly: In a small bowl, combine the salt and baking soda. Rub this mixture generously all over the pork belly, ensuring it gets into the scored skin. Turn the pork belly skin-side up in a shallow dish.
⏱️ 5 minutes
3
Refrigerate overnight: Cover the dish loosely with plastic wrap or foil and refrigerate for at least 12 hours, or preferably overnight. This drying process is crucial for achieving crispy skin.
⏱️ 12-24 hours
4
Preheat the oven: Preheat your oven to 160°C (320°F).
5
First roast: Place the pork belly, skin-side up, on a wire rack set inside a baking sheet. Roast for 2 hours. The meat should become tender, and the skin will start to puff slightly.
⏱️ 2 hours
6
Increase heat for crisping: Remove the pork belly from the oven. Increase the oven temperature to 220°C (430°F).
⏱️ 5 minutes
7
Crisp the skin: Return the pork belly to the oven and roast for another 20-30 minutes, or until the skin is deeply golden brown and crackling. Watch carefully to prevent burning.
⏱️ 20-30 minutes
8
Rest and cut: Remove the chicharrón from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute. Cut the chicharrón into bite-sized pieces.
⏱️ 10-15 minutes
9
Serve: Serve hot as a main dish, appetizer, or as a component of Bandeja Paisa. It pairs well with arepas, hogao (tomato and onion sauce), or a simple salad.

요리 기록 추적

💡 전문가 팁

✓Ensure the skin is completely dry before seasoning and especially before the final crisping stage. Pat it very dry with paper towels after refrigeration if needed.
✓The two-stage cooking method (low and slow followed by high heat) is key to tender meat and shatteringly crisp skin.
✓Chicharrón is an essential component of the traditional Colombian Bandeja Paisa, providing a rich, savory, and textural element.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

For an even crispier result, after the oven roasting, you can briefly deep-fry the pieces in hot oil (around 180°C / 350°F) for a minute or two.
Some recipes call for additional spices like garlic powder or cumin, but the classic version relies on salt and baking soda for flavor and texture.