Chicharrón Peruano

🧂 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. 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving