Como preparar chicharrón casero -by Elchefdelbajomundo

Buy panceta (pork belly) from the supermarket.

Wash the panceta with apple cider vinegar for a while.

Add salt to the panceta to remove the sliminess.

Mix the salt with the vinegar and let it sit to draw out the sliminess.

Cut the panceta into cubes or leave it whole, as preferred.

In a bowl, add water gradually to wash off the vinegar and salt from the panceta.

Massage the panceta to remove any bacteria.

Wash the panceta with bitter orange juice, letting it sit for about 2 minutes.

Rinse the panceta thoroughly after washing with bitter orange.

Add a bit of baking soda to the panceta for cleaning, then rinse it off with water.

Add whole oregano to the panceta for flavor.

Add a teaspoon of garlic paste to the panceta.

Mix everything well to season the panceta evenly.

Add a little bit of complete seasoning or chicken broth for extra flavor.

Reserve the seasoned panceta in a pot.

Place the pot on low heat and add the panceta.

Add a small amount of water to the pot to allow the panceta to steam for about 40 minutes.

Monitor the panceta as it cooks, noting how it releases oil.

After 40 minutes, prepare to fry the panceta in an air fryer if desired.

Let the panceta cool for about 15-20 minutes after boiling to allow excess water to evaporate.

In a pot over low heat, add the panceta to fry it, being careful of the hot oil.

Fry the panceta until it reaches the desired crispiness, about 10 minutes for very crispy, less if you prefer it softer.

Serve the chicharrón with yuca and a mojo sauce.

Equipment Needed

Dietary

Allergens