👨‍🍳 조리법

1. 1

   Prepare the Frying Station: Fill a heavy-bottomed pot or Dutch oven with enough vegetable oil or lard to submerge the items. Heat the oil over medium-high heat to 175°C (350°F). Have a slotted spoon or spider strainer and a wire rack set over a baking sheet ready for draining.

   ⏱️ 10 minutes
2. 2

   Fry the Chicharrón: Carefully add the chicharrón pieces to the hot oil. Fry in batches if necessary to avoid overcrowding the pot, which can lower the oil temperature. Cook for about 15-20 minutes, turning occasionally, until the skin is puffed, golden brown, and very crispy. The meat should be tender inside. Remove with a slotted spoon and drain on the wire rack. Sprinkle immediately with salt.

   ⏱️ 20 minutes
3. 3

   Fry the Papas Criollas and Yuca: While the chicharrón fries or after it's done, add the washed papas criollas and prepared yuca chunks to the same hot oil (ensure oil temperature is maintained at 175°C/350°F). Fry until the potatoes are tender and golden, and the yuca is tender with a slightly crisp exterior, about 10-15 minutes. Drain on the wire rack and season with salt.

   ⏱️ 15 minutes
4. 4

   Grill the Chorizo and Morcilla: While the potatoes and yuca are frying or draining, prepare a grill or grill pan over medium heat (around 190-200°C / 375-400°F). Place the chorizo and morcilla links on the grill. Cook, turning regularly, for about 15-20 minutes, or until the chorizo is fully cooked through and nicely browned, and the morcilla is heated through and slightly firm. Be careful not to overcook the morcilla, as it can split.

   ⏱️ 20 minutes
5. 5

   Warm the Arepas: Briefly warm the arepas on the grill or in a dry pan until they are heated through and slightly toasted.

   ⏱️ 5 minutes
6. 6

   Assemble the Fritanga: Arrange the crispy chicharrón, golden papas criollas, tender yuca, grilled chorizo, and morcilla attractively on a large serving platter. Place the warmed arepas alongside. Serve immediately with bowls of ají for dipping.

   ⏱️ 5 minutes