Chicharrón Peruano
Peruvian Chicharrón is a beloved dish of tender, succulent pork belly, slowly rendered and then fried to an irresistible crisp. Traditionally served with slices of sweet potato and a vibrant salsa criolla, it's a staple for weekend brunches and gatherings.
🧂 Ingredients
- 800 g Pork belly(Skin on, cut into 1.5-inch cubes. Ensure even sizing for consistent cooking.)
- 2 cups Water(For initial rendering. Adjust as needed to just cover the pork.)
- 1 tbsp Salt(For seasoning the pork and boiling water.)
- 2 medium Sweet potato (camote)(Peeled and cut into 1-inch thick rounds or half-moons.)
- 1 large Red onion(Thinly sliced for salsa criolla.)
- 2 tbsp Lime juice(Freshly squeezed is best.)
- 1 small Ají limo or other mild chili(Finely minced. Remove seeds and membranes for less heat. Serrano or jalapeño can be substituted.)
- 1/4 cup Cilantro(Fresh, chopped, for salsa criolla.)
- 2 tbsp Vegetable oil(Optional, for frying salsa criolla ingredients if desired, though not traditional.)
👨🍳 Instructions
- 1
Prepare the pork: Place the cubed pork belly in a heavy-bottomed pot or Dutch oven. Add the water and salt. Ensure the water just covers the pork. If it doesn't, add a little more water.
⏱️ 5 minutes - 2
Render the pork: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for about 1 hour to 1 hour 15 minutes. The pork should become very tender, and most of the water will have evaporated, leaving behind rendered pork fat.
⏱️ 1 hour - 1 hour 15 minutes - 3
Crisp the pork: Once the water has evaporated and you are left with pork and rendered fat, increase the heat to medium-high. Continue to cook, stirring occasionally, until the pork pieces are deeply golden brown and crispy on all sides. This process can take an additional 30-45 minutes. Watch carefully to prevent burning. The fat should be sizzling vigorously, and the pork should sound audibly crisp.
⏱️ 30-45 minutes - 4
Drain the chicharrón: Using a slotted spoon, remove the crispy pork belly pieces from the pot and place them on a wire rack set over a baking sheet to drain any excess fat. This helps maintain their crispiness.
⏱️ 5 minutes - 5
Cook the sweet potatoes: While the pork is crisping or draining, place the peeled and cut sweet potatoes in a medium saucepan. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 minutes - 6
Prepare the salsa criolla: In a bowl, combine the thinly sliced red onion, minced ají limo, and chopped cilantro. Add the lime juice and a pinch of salt. Toss gently to combine. Let it sit for at least 10 minutes to allow the flavors to meld and the onion to slightly soften.
⏱️ 15 minutes - 7
Serve: Arrange the crispy chicharrón on a platter alongside the cooked sweet potato slices. Spoon the salsa criolla over the sweet potatoes or serve it on the side. Enjoy immediately while the chicharrón is at its crispiest.
⏱️ 5 minutes
💡 Pro Tips
- ✓The initial simmering step is crucial for rendering the fat and tenderizing the pork. Don't rush it.
- ✓Ensure the pork is dry before the final frying stage for maximum crispiness.
- ✓The 'water evaporates, then pork fries in its own fat' is the key technique. Monitor the heat to achieve a golden-brown, crispy exterior without burning.
- ✓Chicharrón is best served immediately after frying for optimal texture.
- ✓This dish is a classic Peruvian Sunday breakfast or brunch, often enjoyed with a cup of coffee.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve as a sandwich (Pan con Chicharrón) on a crusty roll with salsa criolla and sweet potato slices.
- Serve with boiled yuca instead of sweet potato.
- Add a side of Peruvian rocoto sauce for extra spice.