Chicharron Acevichado Recipe

Name: Limo Peruvian Eaterys Chicharron Acevichado Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb pork belly (skin-on, boneless); 1 tbs kosher salt; 1 tsp black pepper; 2 cups vegetable oil (for frying); 240 ml fresh lime juice (about 6–8 limes); 30 ml fresh lemon juice (optional, for balance); 1 tbs fish sauce; 1 tsp sea salt; 1 tsp sugar; 2 cloves garlic (small cloves), minced; 0.5 cup red onion, very thinly sliced; 0.25 cup fresh cilantro, chopped; 1 piece aji amarillo or serrano chile, thinly sliced; 1 tsp olive oil; 0.5 cup microgreens or cancha (toasted corn) for texture; 2 pieces extra lime wedges; 0.25 tsp freshly ground black pepper

Inspired by Limo Peruvian Eatery

Time1h 15m

Serves4

Make Chicharron Acevichado Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Crispy pork chicharrón

1 lb pork belly (skin-on, boneless)

1 tbs kosher salt

1 tsp black pepper

2 cups vegetable oil (for frying)

Acevichado (marinade / ceviche-style sauce)

1.01 cup (240 ml) fresh lime juice (about 6–8 limes)

2.03 tbsp (30 ml) fresh lemon juice (optional, for balance)

1 tbs Fish sauce

1 tsp sea salt

1 tsp sugar

2 cloves garlic (small cloves), minced

1/2 cup red onion, very thinly sliced

1/4 cup Fresh cilantro, chopped

1 piece aji amarillo or serrano chile, thinly sliced

1 tsp olive oil

Finishing & garnish

1/2 cup microgreens or cancha (toasted corn) for texture

2 pieces extra lime wedges

1/4 tsp freshly ground black pepper

Method

Crispy pork chicharrón

Prep the pork

Pat the pork belly dry with paper towels. Score the skin lightly in a crosshatch (if present) and cut the pork into 1.25–1.5 inch (3–4 cm) cubes. Season all sides with kosher salt and black pepper and let rest 15–20 minutes at room temperature.

Render and crisp

In a heavy skillet (cast iron recommended) place the pork pieces skin-side down over medium-low heat without adding oil. Allow fat to render slowly for about 20–25 minutes, turning occasionally so pieces brown evenly and a good amount of fat collects in the pan. If after rendering there is not enough fat to shallow-fry, add enough vegetable oil to come about 1/2 inch up the sides of the pork pieces.

Fry until puffed and crisp

Increase heat to medium-high and fry the pork pieces until deeply golden, the skin is puffed/crispy and interiors are tender, about 6–10 minutes more, turning to crisp all sides. Use a thermometer to ensure internal temperature reaches at least 145°F (63°C). Transfer chicharrones to a paper-towel-lined tray to drain and rest 3–5 minutes. Reserve 2 tablespoons of rendered pork fat (or use oil) for the acevichado if desired.

Acevichado (marinade / ceviche-style sauce)

Prepare aromatics

Place minced garlic, thinly sliced red onion, and sliced chile in a bowl. Add the chopped cilantro.

Make the acevichado dressing

In a separate bowl whisk together fresh lime juice, lemon juice (if using), fish sauce, sea salt, and sugar until sugar dissolves. Whisk in the reserved 2 tablespoons rendered pork fat or 1 tsp olive oil to give the dressing gloss and a savory note. Taste and adjust: if too tart, add a pinch more sugar; if too salty, add a splash more lime.

Marinate aromatics

Pour about 3/4 of the dressing over the onion/garlic/chile/cilantro mixture and toss to combine. Let sit 5–8 minutes to 'cook' the onion slightly and mellow the raw garlic. Reserve remaining dressing to finish the dish.

Assemble & serve

Break or cut the rested chicharrones into bite-sized pieces if needed. Place in a shallow serving bowl or on individual plates.

Spoon the marinated onion and chile mixture over the chicharrones so they get coated but not completely saturated—aim for a balance between crispness and sauciness. Drizzle any reserved dressing lightly over the top.

Scatter microgreens or toasted cancha over the top for crunch. Season with a light dusting of freshly ground black pepper and serve immediately with lime wedges on the side.

Notes: For best texture serve within 10–15 minutes of assembly so chicharrones remain crisp. Leftover dressing can be refrigerated up to 48 hours and used on seafood or salads; chicharrones are best eaten fresh.