Chicharrón de Cerdo
- 🐖 1.5 kg cubed pork with skin and fat, **Smithfield**
- 🧄 1 tablespoon garlic powder, **McCormick**
- 🧂 1 tablespoon salt for pork, 1/4 teaspoon for ají sauce, **Morton**
- 🍋 1/2 lime
- 🌶️ 2-3 tablespoons ají powder, **Goya**
- 🧅 1/2 cup chopped green onions
- 💧 1/4 - 1/2 cup water for ají sauce, additional for boiling potatoes and hominy
- 🥔 6 small to medium red-skinned potatoes
- 🌽 3 cups large white hominy kernels, **Goya**
- 🛢️ Enough cooking oil for deep frying pork
A beloved staple from the heart of Bolivia, this Chicharrón de Cerdo boasts a delightful crunch, prepared in the distinct "Estilo Paceño" or La Paz style. The combination of tender, crispy-fried pork served with boiled potatoes, hominy, and a robust ají-green onion sauce makes for a flavorful feast.
A beloved staple from the heart of Bolivia, this Chicharrón de Cerdo boasts a delightful crunch, prepared in the distinct "Estilo Paceño" or La Paz style. The combination of tender, crispy-fried pork served with boiled potatoes, hominy, and a robust ají-green onion sauce makes for a flavorful feast.
Ingredients
🐖 1.5 kg cubed pork with skin and fat, Smithfield
🧄 1 tablespoon garlic powder, McCormick
🧂 1 tablespoon salt for pork, 1/4 teaspoon for ají sauce, Morton
🍋 1/2 lime
🌶️ 2-3 tablespoons ají powder, Goya
🧅 1/2 cup chopped green onions
💧 1/4 - 1/2 cup water for ají sauce, additional for boiling potatoes and hominy
🥔 6 small to medium red-skinned potatoes
🌽 3 cups large white hominy kernels, Goya
🛢️ Enough cooking oil for deep frying pork
Instructions
1- Prep Side Dishes:
- Place potatoes in a large pot filled with water. Bring to a boil and cook until tender.
- Simultaneously, place hominy in another large pot with water, bring to boil, and cook until tender.
2- Season the Pork:
- Cut the pork into medium-sized cubes.
- In a large mixing bowl, combine pork, garlic powder, and 1 tablespoon of salt. Mix well.
- Squeeze juice from half a lime over the pork and mix again. Let marinate for 30 minutes.
3- Prepare Ají Sauce:
- Chop green onions finely.
- In a small bowl, mix ají powder and water until smooth.
- Add chopped green onions and 1/4 teaspoon salt. Stir to combine.
4- Fry the Pork:
- Heat cooking oil in a large pot over medium-high heat.
- Carefully add marinated pork. Fry, turning occasionally until golden brown and crispy.
- Remove pork with a slotted spoon and drain excess oil.
5- Serve:
- Arrange fried pork, boiled potatoes, and hominy on a serving plate.
- Accompany with ají sauce on the side.
Prep Time: 30 minutes
Cook Time: 30-45 minutes
Total Time: 1 hour - 1 hour 15 minutes
Servings: 6
Calories: 450
Protein: 35g
Fats: 30g
Carbohydrates: 25g
Equipment:
- Mixing Bowls
- Spoons and a slotted spoon, OXO Good Grips
- Metal pots for boiling and frying
- Cutting Board, Ikea
- Serving Plate, white ceramic with floral design, Lenox
Cooking Tips:
- Ensure pork is marinated well for tenderness.
- Use enough oil to achieve a crispy texture.
- Turn pork frequently for even cooking.
#bolivianfood #crispychicharron #porkrecipes #traditionalcuisine #latinamericancuisine
COMIDA BOLIVIANA: https://www.youtube.com/@comidaboliviana8300
Chicharrón de Cerdo
Posted by Waivio guest: @waivio_hivecooking
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