Cómo hacer CHICHARRÓN Colombiano

Cut the panceta or torrezno into strips about 4 to 5 cm thick.

Make cuts in each strip until reaching the tougher fat part to achieve the characteristic shape of Colombian chicharrones.

Place them in a pot and add water until they are half covered.

Cover, set to maximum heat, and bring the water to a boil.

Once boiling, reduce the heat to medium and let it cook until all the water evaporates, turning the pieces occasionally.

When there is no water left, the torrezno or chicharrón will start to sizzle, indicating it is tender and beginning to brown.

Let it brown on all sides for about 10 minutes, releasing more fat, which is desired to fry in its own fat.

Once well browned, remove to absorbent paper to eliminate excess fat.

Serve with a good piece of bread and a glass of wine or beer.

Equipment Needed

Dietary

Allergens