Honestly, Colombia Chicharron I really can’t believe I am featuring another recipe that has fried pork belly again, I just did in my China post and all I can say is you only live once, everything in moderation right? Well this is delicious and a must have component for an authentic Bandeja Paisa.
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
Colombia Style Chicharron (Fried Pork Belly
Seriously if you never have, you really should!
Servings 4
Calories 881kcal
Ingredients
- 1 ½ pounds pork belly with meat washed and cut into 4 pieces
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups water
Instructions
- Place the pork belly pieces, skin side down on a work surface and then make 1 ½ inch crosswise cuts on each piece, being careful not to cut through the skin.
- Rub the pork belly strips with baking soda and place in a medium saucepan. Add the water and salt. Cook over medium-low heat until the water evaporates.
- When all the water is evaporated increase the heat to medium and cook the chicharrones for about 15 to 20 minutes or until they are golden and crispy.
Nutrition
Calories: 881kcal | Protein: 16g | Fat: 90g | Saturated Fat: 33g | Cholesterol: 122mg | Sodium: 625mg | Potassium: 315mg | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
