Chef Time!

Chef Time!

Thursday, June 29, 2017

Pork Belly From The South.

When I said from the south, I really mean from the south. South America that is. I've always enjoyed my travels in the past, and I always tried to bring back as many recipes that I can. 

Colombian-Style Fried Pork Belly (Chicharron Colombiano)

Food represents heritage and tradition for Colombians. I was lucky to grow up in a family who loves to cook and memories of cooking and eating together are in my mind and my heart.
ChicharrĂ³n or fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main components of the famous “Bandeja Paisa”. If you are counting calories, I wouldn’t eat ChicharrĂ³n every day, but if you make a Bandeja paisa you have to include it. You can find pork bellies in the United States in Latin or Asian supermarkets.

1 ½ pounds pork belly with meat, washed and cut into 4 pieces
1 teaspoon baking soda
½ teaspoon salt
2 cups water

Place the pork belly pieces, skin side down on a work surface and then make 1 ½ inch crosswise cuts on each piece, being careful not to cut through the skin.
Rub the pork belly strips with baking soda and place in a medium saucepan. Add the water and salt. Cook over medium-low heat until the water evaporates.

When all the water is evaporated increase the heat to medium and cook the chicharrons for about 15 to 20 minutes or until they are golden and crispy.

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