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Pork chicharrón Lima-style — cropped photo of the dish

Peru

Lima-style pork chicharrón

Lima-style pork chicharrón

Lima-style pork chicharrón

Brined pork, simmered and fried until crispy, served with fried sweet potato slices and a Creole sauce.

Brined pork, simmered and fried until crispy, served with fried sweet potato slices and a Creole sauce.

Brined pork, simmered and fried until crispy, served with fried sweet potato slices and a Creole sauce.

Préparation
20 min + 8 h of soaking
Cuisson
1 hr 18 min to 1 hr 24 min
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 800 to 1000 g (to be confirmed)pork belly
  • 1,5 lwater
  • to be confirmedsalt for the brine
  • 4 cloves (to be confirmed)garlic
  • 1 piece (to be confirmed)bay leaf
  • 4 tbspoil to make the pork crispy
  • as neededvegetable oil for frying
  • 2 pieces (to be confirmed)sweet potatoes, peeled and sliced into rounds
  • 25 cl (to be confirmed)creole sauce

Préparation

  1. Put the pork in a bowl, add 1.5 liters of water and the salt, then let it soak for eight hours.
  2. Remove the pork from the water, put it in a pot and cover it with fresh water. Add the garlic and bay leaf, then simmer on low heat for about an hour.
  3. Remove the meat, let it cool and cut it into 4 cm squares.
  4. Heat four tablespoons of oil in a skillet or frying pan. Fry the pork pieces until crispy, then set aside.
  5. Heat the vegetable oil to 180 °C in a deep fryer or a large pot. Fry the sweet potato slices until golden brown, then drain them on paper towels.
  6. Serve the chicharrón with the fried sweet potato slices and the Creole sauce.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.