Chicharrón de Chancho

Chicharron de chancho

Contents
  1. Peruvian Chicharron de Chancho Recipe
  2. How to Prepare Pork Crackling
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Chicharron de Chancho Recipe

Pork Crackling is one of my favorite dishes and the favorite breakfast for a special date with my family. my grandmother taught me to accompany it with boiled potatoes, onion bramble, mote, cancha and fried sweet potato , as well as to eat it served in a bun or on a plate. Learn to prepare it!

How to Prepare Pork Crackling

Peruvian Recipe of Pork Crackling
Pork Crackling

On this occasion we will accompany you thinking of a lunch, with parboiled potatoes, rice, canchita, corn or mote. Relating it to a breakfast doesn't change much, just the sliced ​​sweet potato and the side of the bread. The preference is that it is delicious.

🔪 Prep Time15 minutes
🍲 Cook Time1 hour
⏲️ Total Time1 hour 15 minutes
🍽️ Servings2 servings
🔥 Calories240 calories

Ingredients

  • 400 grams of pork rib
  • 140 grams of pork butter
  • 1/2 stalk of celery
  • 1/2 stem of leek
  • 1 tablespoon minced garlic
  • Sybarite Seasoning
  • Pepper
  • 1 lemon
  • 2 golden potatoes
  • 1 onion, julienned
  • Mint leaves
  • 2 tablespoons hot pepper
  • 1/2 chopped tomato

Method

  1. Cook the pork meat in a container. Add the celery and leek stems, add the garlic, salt, seasoning and pepper. It should boil approximately 40 minutes.
  2. Once it has boiled and you feel that the pork is ready (tender), remove it from the container and let it dry.
  3. Season the pork again with salt and a little lemon in the part of the fish market.
  4. In a deep skillet add the butter and let it heat while you prepare the onion bramble or you can also brown the potato.
  5. With the hot lard place the pieces of pork, if you wish you can also use oil.
  6. Once the chicharrón is ready, place it on a plate with the golden potatoes and the onion bramble and we have it ready.
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I leave you 3 Tips very important so that you have some very delicious pork rinds left.

Tips and tricks

  • Many times the cooking time varies according to the meat itself. Some are tougher than others, this depends on the size of the pig.
  • When frying the chicharrón, place a lid on the pan so it doesn't splatter.
  • You can also use oil instead of butter, as it is much healthier for the body.

Additional information

The origin of the Chicharrón de Chancho recipe is diffuse and ancient. According to certain historical data, originated in Santo Domingo, in the region of Isabela and Ozuma, where the Spanish raised pigs for consumption.

In our country, it is said that it was brought by the Spanish colonization. The Spanish were the ones who introduced the pig to Peru, and the slaves raised it for later consumption. No part of the animal was left unused.

The indigenous people baptized this animal as cuchi, immediately adopting it in the preparation of several of our traditional dishes and being a main ingredient in many. It is accompanied with typical Peruvian products, such as sweet potatoes, potatoes, corn , etc.

Currently this dish is very popular in Peru, thanks to its delicious flavor, crunchy texture, and quick preparation. I remember countless afternoons in which I ate a delicious bread with pork rinds, so distinctive of our lands.


If you liked this preparation of Pork Chicharrón, Do not forget to comment below your experience cooking it and share it on your social networks.

If you want to learn how to cook more recipes of delicious Peruvian food, I leave you the following ones for entrees and with meat and poultry:

  1. Sauteed Loin Recipe
  2. Delicious recipe for Anticuchos
  3. How to prepare a delicious Chicken Stew
  4. Easy and quick recipe for Salpicon de Pollo
  5. How to make a Potato Cake
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