Chicharrones Plate Recipe
Make Chicharrones Plate Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicharrón base
Rice and beans
Produce
Salsas and toppings
Fats and oils
Method
Main Menu - Preparation
- 1
- 2
Citrus and avocado prep
Slice the avocado and lightly drizzle with lime juice to prevent browning; set aside. Cut remaining lime into wedges for serving.
Main Menu - Cooking and plating
- 3
Crisp the chicharrón
Warm the pork cracklings in a dry skillet over medium heat for 2-3 minutes, until heated through and slightly crisp. Remove and keep warm.
- 4
Warm the rice and beans
In a small pot, reheat the cooked white rice with a splash of water and fluff. Gently warm the refried beans until smooth and hot, stirring as needed.
- 5
Fry plantains
Slice plantains diagonally about 1/2 inch thick. Fry in the neutral oil over medium heat until golden on both sides, about 2-3 minutes per side. Drain on paper towels.
- 6
Assemble pico and toppings
In a separate bowl, mix pico de gallo with the optional pickled red onions. Taste and adjust salt if needed.
- 7
Plate and finish
On each plate, mound 1 cup of warm rice. Top with 1/2 cup refried beans. Arrange chicharrón on the side. Add avocado slices, a scoop of pico de gallo, a spoon of salsa verde, and cilantro garnish. Serve with lime wedges and fried plantains on the side. Finish with a light sprinkle of salt and pepper to taste.
- 8
Seasoning to taste
Season with salt, pepper, and chili powder (if using) to taste just before serving.
