How to make Chicharron Paisa

Why cooks start here

Chicharron Paisa is cooked the way Antioquia 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 colombian family cook actually puts it on the table.

Chicharron Paisa is the pride of Antioquia, known for its bold use of pork belly and a mastery of salt that comes only from experience. In Colombian homes, this dish is a staple, prepared with care and shared among family and friends. It's a dish that's more than just a meal; it's a connection to tradition, passed down and perfected by each cook who lays hands on it. The perfect chicharron is a balance of crispy skin and succulent meat, with flavors that dance between the zest of lime and the gentle heat of aji. The baking soda works its magic to ensure a crackling texture, while the generous use of fat seals in the rich, savory taste. Serve it as is, letting its robust character stand tall on the table.