Picada De Chicharron, Chorizo Y Arepita Recipe
Make Picada De Chicharron, Chorizo Y Arepita Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicharron
Chorizo
Arepitas
Garnish
Method
Chicharron Preparation
- 1
Prepare the Pork Belly
Start by cutting the pork belly into small cubes (about 2 cm each).
- 2
Season the Pork
In a bowl, mix the pork belly pieces with salt, lemon juice, and garlic powder. Let it marinate for at least 30 minutes.
- 3
Cook the Chicharron
In a large skillet over medium heat, cook the marinated pork belly pieces until they are crispy, about 15-20 minutes. Stir occasionally to ensure even cooking.
Chorizo Preparation
- 4
Cook the Chorizo
In a separate skillet, heat olive oil over medium heat. Add the chorizo sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 10 minutes.
Arepitas Preparation
- 5
Make the Arepa Dough
In a large bowl, combine the precooked cornmeal, water, and salt. Mix until a dough forms. If using cheese, fold it into the dough.
- 6
Shape the Arepitas
Divide the dough into small balls (about the size of a golf ball) and flatten them into discs about 1 cm thick.
- 7
Cook the Arepitas
Heat a non-stick skillet over medium heat. Cook the arepitas for about 5-7 minutes on each side, until golden brown and cooked through.
Serving
- 8
Assemble the Dish
On a serving platter, arrange the crispy chicharron, cooked chorizo, and arepitas. Garnish with fresh cilantro, sliced avocado, and lime wedges.
- 9
Enjoy
Serve warm and enjoy your Picada de chicharron, chorizo, y arepita!
