¡Un Clasico Peruano! Chicharron de Chancho Facil | Abelca

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs offer a leaner option, while pork shoulder is more affordable.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides a similar acidity, while vinegar is cost-effective.

Cut the pork into medium-sized pieces, removing any bones but keeping them for flavor.

Wash the pork thoroughly.

Sancochar (pre-cook) the pork to enhance flavor.

Season the pork with salt, adjusting to taste.

Add 1.5 tablespoons of achiote for color and flavor.

Add 0.25 tablespoons of cumin and 1 tablespoon of whole pepper, crushing the pepper to release flavor.

Add 4 cloves of cleaned garlic, either whole or crushed for flavor.

Add the hearts of 2 onions to the pork for flavor.

Add 7-8 sprigs of mint to the pork.

Cook the pork for approximately 30 to 40 minutes to absorb flavors.

For the side dish, prepare the mote by soaking it overnight and then cooking it for 1.5 to 2 hours until tender.

Alternatively, prepare boiled corn (choclo) as a side dish.

For the salsa criolla, slice the red onion thinly and soak it in water for 3 to 5 minutes to reduce bitterness.

Add aji amarillo and aji limo to the salsa for spice, slicing them thinly.

Add mint leaves to the salsa, using only the leaves to avoid oxidation.

Peel the sweet potatoes and slice them into thick pieces to fry later.

Soak the sweet potato slices in water to prevent browning if not frying immediately.

Melt 800 grams of lard in a pan over low heat for 2 to 3 minutes.

After 40 minutes of cooking, remove the pork from the pot and prepare to fry it.

Heat the lard until hot, then add the pork to fry for 5 to 7 minutes over medium heat, covering to prevent splatter.

Fry the sweet potato slices in a separate pan with oil for 3 to 5 minutes over medium heat, turning occasionally for even cooking.

Once the chicharrón is golden, remove it and drain excess oil in a colander.

Cooking Techniques

Equipment Needed

Spice Level: