Chicharron
Skin-on pork belly, scored in a diamond pattern, first simmered skin-down in a shallow pool of water until it evaporates and the pork begins frying in its own rendered fat, then cooked further until the skin blisters into a deeply golden, shattering crackling. Skipping that initial water stage and deep-frying straight from raw is a common shortcut that leaves the skin tough and unevenly crisped. A cornerstone of Antioquia's bandeja paisa platter, served with arepas and aji.
Meat
Ingredients
- 1 kg pork belly, skin on, cut into 4-5cm pieces
- 2 cups water
- 1 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/4 tsp baking soda, optional
- Arepas and aji picante, to serve
Steps
- Score the pork skin in a diamond pattern with a sharp knife, cutting through the skin but not into the meat, then pat dry.
- Rub the pork pieces all over with salt, cumin, pepper, and baking soda if using. Refrigerate uncovered at least 2 hours, or overnight, to dry the skin.
- Place the pork pieces skin-side down in a wide, heavy skillet with the water. Cover and cook over medium heat about 30 minutes, until the water fully evaporates.
- Once the water is gone, the pork begins frying in its own rendered fat. Uncover and continue cooking, turning occasionally, 20-25 minutes, until the skin blisters, puffs, and turns deep golden and crackling-crisp.
- Drain on paper towels, rest 5 minutes, then chop into bite-sized pieces.
- Serve hot with arepas and aji picante, or as part of a bandeja paisa platter.