Chicharrón Recipe
Red onion, avocado crema, leche de tigre, cilantro, fried cancha, yuca chips
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Ingredients
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Chicharrón Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
In a pot, combine the pork belly, water, and salt. Bring to a boil, then reduce heat and simmer for about 1 hour until tender. Remove pork and let it cool.
- 2
Fry the Chicharrón
Once cooled, cut the pork belly into bite-sized pieces. Heat oil in a deep fryer or a large pot. Fry the pork pieces until they are crispy and golden brown, about 5-7 minutes. Drain on paper towels.
- 3
- 4
Prepare the Red Onion
Thinly slice the red onion and soak in cold water for about 10 minutes to mellow the flavor. Drain before serving.
- 5
Assemble the Dish
On a serving platter, arrange the crispy chicharrón, top with red onions, drizzle with avocado crema, sprinkle with fresh cilantro, and serve with fried cancha and yuca chips on the side.
