Chicharrones Recipe
Fried pork served sweet potatoes, salsa criolla, & spicy rocoto sauce.
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Ingredients
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Main Ingredients
Sweet Potatoes
Salsa Criolla
Spicy Rocoto Sauce
Method
Chicharrones Preparation
Prepare the Pork
Cut the pork belly into 2-inch cubes. Rub salt all over the pork pieces and let them sit for at least 30 minutes at room temperature.
Heat the Oil
In a large pot or deep fryer, heat the oil over medium-high heat until it reaches approximately 180°C (350°F).
Fry the Pork
Carefully add the pork pieces to the hot oil in batches. Fry for about 10-15 minutes or until the pork is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Sweet Potatoes Preparation
Prepare the Sweet Potatoes
Peel the sweet potatoes and cut them into thick fries. Boil in salted water for about 10 minutes or until just tender, then drain.
Sauté the Sweet Potatoes
In a skillet, melt the butter over medium heat. Add the boiled sweet potatoes and sauté for about 5 minutes until golden and slightly crispy on the outside. Season with salt.
Salsa Criolla Preparation
Spicy Rocoto Sauce Preparation
Prepare the Rocoto Sauce
Remove the seeds from the rocoto peppers and chop them finely. In a blender, combine the rocoto peppers, garlic cloves, lime juice, salt, and water. Blend until smooth.