Peruvian Chicharron Recipe

Marinate pork

Combine minced garlic, orange juice, lime juice, beer, cumin, oregano, 2 tsp salt and 1 tsp black pepper in a large bowl. Add pork belly cubes, toss to coat, cover and refrigerate for at least 2 hours or up to overnight to develop flavor.

Braise pork

Remove pork from refrigerator 20 minutes before cooking. In a heavy large skillet or Dutch oven, add 1/2 cup vegetable oil and heat over medium-high. Drain pork, reserving marinade. Brown pork cubes in batches until deeply browned on all sides, about 6–8 minutes per batch. Return all browned pork to the pan, add reserved marinade, reduce heat to medium-low, cover and simmer gently until pork is tender and much of the liquid is reduced, about 30–35 minutes. Uncover and raise heat to medium-high to evaporate remaining liquid and render fat until pieces are coated in their own fat and beginning to crisp, about 8–10 minutes.

Crisp pork (optional extra crisp)

For extra-crispy chicharron, carefully remove pork pieces and reserve. Heat remaining 1/2 cup vegetable oil in a deep skillet to 350°F (if you don't have a thermometer, test by dropping a small piece of pork — it should sizzle immediately). Fry the braised pork in batches 2–4 minutes until blistered and crisp. Drain on paper towels and season with a pinch of salt while hot.

While pork braises, prepare sweet potatoes: place sweet potato rounds in a medium pot, cover with water and a pinch of salt, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain well. In a skillet over medium heat, melt butter with brown sugar, add sweet potatoes and toss to glaze 2–3 minutes until caramelized edges form. Season with 1 tsp salt and keep warm.

Combine thinly sliced red onion with 2 tbsp lime juice and 1/4 tsp salt in a small bowl; let sit 10 minutes to mellow the onion. Add diced tomato, chopped cilantro and 1 tbsp aji amarillo paste; toss gently and adjust salt to 1/2 tsp. Let rest while pork finishes so flavors meld.

In a blender or food processor, combine huacatay leaves (or cilantro/mint substitute), cilantro, 1/2 cup mayonnaise, 1 tbsp lime juice, 1 tsp aji amarillo paste, 1/2 tsp salt and 2 tbsp water. Puree until smooth, adding more water 1 tsp at a time to reach a creamy, pourable consistency. Taste and adjust salt or acidity.

For the chicken taco option: season chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side (depending on thickness) until an internal temperature of 165°F and nicely charred. Let rest 5 minutes, then slice thinly. Mix 1/4 cup mayonnaise with 1 tbsp Sriracha and 1 tsp lime juice to make spicy mayo. Serve sliced chicken in lettuce leaves or warmed tortillas topped with spicy mayo and a spoonful of chalquita and huacatay if desired.

Plate warm chicharron pieces with glazed sweet potato rounds alongside a scoop of chalquita and a drizzle or dollop of huacatay sauce. Garnish with cilantro leaves, pickled red onions if using, and lime wedges for squeezing over the pork. Offer lettuce leaves and spicy chicken as an alternate taco-style option.