👨‍🍳 Instructions

1. 1

   Prepare the chicharrón: If not using pre-made chicharrón, fry the pork belly pieces in a pan with a little oil or lard until golden brown and crispy. Drain on paper towels and set aside. Reserve some of the rendered fat.

   💡 Tip: You can also buy pre-cooked chicharrón from Latin American markets.
2. 2

   Toast the corn kernels: Heat the vegetable oil or lard (or a mix of both) in a deep, heavy-bottomed pot or Dutch oven over medium-high heat. Test the oil with a few corn kernels; they should sizzle and pop immediately.

   💡 Tip: Ensure the oil is hot enough for the corn to pop quickly.
3. 3

   Carefully add the dried corn kernels to the hot oil. Be cautious as they will start to pop. Immediately cover the pot with a lid, leaving it slightly ajar to allow steam to escape. Shake the pot gently and continuously to ensure even toasting and prevent burning.

   💡 Tip: Use a deep pot with a lid to contain the popping corn. Do not overfill the pot.
4. 4

   Continue shaking and stirring the corn for about 5-10 minutes, or until most of the kernels have popped and turned golden brown and crispy. Remove from heat and drain any excess oil.

5. 5

   In a separate pan, sauté the minced garlic and optional chopped onion in a little of the reserved pork fat or oil until fragrant and softened.

   💡 Tip: This step adds an aromatic base, but can be skipped for a simpler flavor.
6. 6

   Add the toasted corn (tostado) and the prepared chicharrón to the pan with the garlic and onion. Season with salt to taste. Stir well to combine and heat through for about 2-3 minutes.

7. 7

   Serve hot as a snack, side dish, or appetizer.

   💡 Tip: This dish is often served with aji (hot sauce) or as a crunchy accompaniment to soups and stews.