Homemade recipes | Chicharrones & Manteca Colorá

pork skin

🥗Healthier: chicken skin

💰Cheaper: pork belly

Chicken skin is lower in fat, while pork belly is often cheaper.

Cut the pork belly into pieces of desired size for chicharrones.

Place the pork belly pieces into a bowl.

Add white wine vinegar, salt, and dried oregano to the bowl with pork belly.

Crush the garlic cloves and add them to the bowl.

Mix all the ingredients well in the bowl.

In a pan on high heat, melt the lard.

Once the lard is completely melted, add the pork belly mixture to the pan.

Be careful of splashing as the lard is very hot.

Cook the pork belly for about 45 minutes or until they reach the desired color and texture.

Add paprika to the pan and cook for an additional 30 seconds to avoid burning the paprika.

Transfer the chicharrones and manteca to a suitable container to set up.

Allow the chicharrones to cool down before enjoying them.

Let the manteca cool completely to set up for spreading on bread.

Chop a chorizo finely and add it to half of the manteca in the pan.

Cook the chorizo in the manteca for 15 minutes.

Transfer the chorizo-flavored manteca to a different container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens