Dish
Chicharrón
Fried Pork Belly
Chicharrón is made by frying pork belly or pork rinds until they are crispy and golden brown. The dish is typically served with a side of yuca or plantains and aji sauce. Chicharrón is a popular street food in many Latin American countries and is often served as a snack or appetizer.
Origins and history
Chicharrón is believed to have originated in Spain and was brought to Latin America by the Spanish colonizers. The dish has since evolved and is now a popular street food in many Latin American countries.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of chicharrón, with different cuts of pork used and different spices and seasonings added to the dish.
Presentation and garnishing
Chicharrón is typically served on a plate with the pork arranged in a pile. The dish is often garnished with fresh herbs and aji sauce.
Tips & Tricks
To make the dish less fatty, use lean cuts of pork and remove any excess fat before frying.
Side-dishes
Yuca or plantains
Drink pairings
Cerveza
Delicious Chicharrón recipes
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