Chicharrón de Cerdo

Name: Chicharrón de Cerdo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 800 g pork belly or ribs; 1 tbsp fine sea salt; 4 garlic cloves; 1 tsp cumin; sweet potato — to serve; salsa criolla — to serve

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Chicharrón de Cerdo is a beloved staple of Peruvian breakfast stalls, where early risers gather for a hearty start to their day. The street vendors prepare it with a keen sense of balance, seasoning the pork belly or ribs with just the right amount of salt and a generous hand with fat. This home version captures the essence of those bustling mornings, offering a taste of tradition that brings this street favorite into your kitchen.

Each bite of Chicharrón de Cerdo reveals a satisfying crunch, with tender pork infused with garlic and cumin. The experience is rounded out by the sweetness of roasted sweet potatoes and the tangy bite of salsa criolla. It's a dish designed for sharing, inviting everyone to gather and indulge in its rich, comforting flavors.

Ingredients

800 gpork belly or ribs
1 tbspfine sea salt
4garlic cloves
1 tspcumin
sweet potato — to serve
salsa criolla — to serve

Method

Begin by cutting the 800 g pork belly or ribs into manageable pieces, about 5 cm each, ensuring they are uniform for even cooking. Place the pieces in a large bowl and add 1 tbsp fine sea salt, 4 minced garlic cloves, and 1 tsp cumin. Mix well with your hands, ensuring each piece is thoroughly coated with the seasoning.
In a large, heavy-bottomed skillet or pot, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned pork pieces in a single layer, ensuring not to overcrowd the pan. Allow the pork to brown on all sides, turning occasionally, until each piece develops a deep, golden-brown crust. This should take about 5 to 7 minutes per side, but focus on the color rather than the time.
Once the pork is browned, reduce the heat to low. If using a pot, add a small amount of water, just enough to cover the bottom of the pot, to help create steam and prevent sticking. Cover the pot with a lid and allow the pork to braise gently, turning occasionally, until the meat is tender and easily pierced with a fork. This process will take about 30 to 40 minutes, but the key is to check for tenderness rather than rely on time.
While the pork is cooking, prepare the sweet potato by peeling and slicing it into thick rounds. Boil or steam the sweet potato until tender, then set aside to serve alongside the chicharrón.
Once the pork is tender, remove the lid and increase the heat slightly to allow any remaining liquid to evaporate, leaving the pork with a slightly crisp exterior. Taste a piece for salt, adjusting if necessary, to ensure the flavors are balanced and to your liking.
Serve the Chicharrón de Cerdo hot, accompanied by the cooked sweet potato and a fresh salsa criolla. This combination provides a delightful contrast of flavors and textures, perfect for a shared meal.