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Fried pork belly constitutes a culinary sin. We all know that eating too much fat can cause health problems, but who can resist the guilty pleasure of some salty, crunchy chicharrones?
Here’s a recipe for chicharrones as they’re prepared on the Colombian coast.
1 lb. pork belly, cut into ¾-inch-thick slices
2 tablespoons vegetable or sunflower oil
3 cups water
1 teaspoon baking soda
1 teaspoon salt
1. Wash the pork belly and scrape the surface of the skin with a knife. Rub the skin with baking soda, and let rest for 1 hour.
2. Rinse well and place in a pot on the stove with 2 cups of water. Boil for 5 minutes.
3. Drain the water and rinse the pork belly again. Return to the pot with the remaining cup of water and the salt, and cook until the water completely evaporates.
4. Add the oil, cover, and cook over medium heat until crispy and golden.
These chicharrones can be served with bollo limpio (boiled hominy rolls) or as an excellent accompaniment to frijoles antioqueños (Antioquia-style beans) and other dishes. They can also be eaten alone as a snack.
Recipe courtesy of Santa Marta Gourmet
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