Anguillan Mogolla Chicharrona

Ingredients

In this Anguillan adaptation, the traditional Ecuadorian Mogolla Chicharrona is transformed by incorporating Caribbean flavors and ingredients. The original dish typically consists of toasted bread, marinated pork, and a tangy dressing. However, in the Anguillan version, the pork is prepared as crispy chicharrones, adding a delightful crunch to the dish. The dressing is also infused with Caribbean spices and herbs, giving it a distinct island flair. We alse have the original recipe for Mogolla chicharrona, so you can check it out.

• 500g (1.1 lb) pork belly, cut into small pieces 500g (1.1 lb) pork belly, cut into small pieces
• 4 cups (940ml) vegetable oil, for frying 4 cups (940ml) vegetable oil, for frying
• 4 rolls or baguettes, sliced 4 rolls or baguettes, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 tomato, diced 1 tomato, diced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 lime, juiced 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 650 kcal / 2718 KJ
• Fat (total, saturated): 45g, 15g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a deep pan or fryer over medium-high heat.
2. 2.
   Season the pork belly pieces with salt and pepper.
3. 3.
   Carefully add the pork belly to the hot oil and fry until crispy and golden brown. Remove from the oil and drain on paper towels.
4. 4.
   In a large bowl, combine the minced garlic, sliced red onion, diced tomato, minced scotch bonnet pepper, lime juice, chopped cilantro, and parsley. Season with salt and pepper to taste.
5. 5.
   Toast the sliced rolls or baguettes until golden brown.
6. 6.
   Place the toasted bread on a serving platter and spoon the dressing over the bread.
7. 7.
   Top the dressed bread with the crispy chicharrones.
8. 8.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Pork belly — For extra crispy chicharrones, pat the pork belly dry before frying. Make sure the oil is hot enough to achieve a crispy texture.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Be cautious when handling and mincing the pepper, as it is very hot. Consider wearing gloves.

Tips & Tricks

• For an extra burst of flavor, marinate the pork belly in a mixture of Caribbean spices and lime juice for a few hours before frying.
• If you prefer a milder spice level, remove the seeds from the scotch bonnet pepper before mincing.
• Serve the Anguillan Mogolla Chicharrona with a side of fresh avocado slices or a tropical fruit salsa for a refreshing twist.

Serving advice

Serve the Anguillan Mogolla Chicharrona as a main dish for lunch or dinner. Accompany it with a side of mixed greens or a tropical salad to balance the richness of the chicharrones.

Presentation advice

Arrange the crispy chicharrones on top of the dressed bread, allowing them to stand out. Garnish with additional fresh herbs, such as cilantro or parsley, for an appealing pop of color.