How to make Chicharrón de Cerdo

Why cooks start here

Chicharrón de Cerdo is cooked the way breakfast stalls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

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.