It is a very popular dish and is served as an appetizer or accompaniment, often along with a beer or wine. In many Latin American countries, chicharrón is eaten so much that they serve it at any time of the day, whether in the morning for breakfast with arepa and chocolate, or for lunch and food as a side dish
Ingredients:
2 lbs. of bacon or pork rinds cut into strips of approx. 1 inch wide
½-1 teaspoon baking soda (Should be measuring teaspoon)
2 cups water (Or more if necessary)
Salt to taste
Preparation:
Rinse and dry the pork rind strips well. Rub the skin and/or meat with the baking soda. Place it in a medium container, cover and refrigerate for at least 1 hour. Then, if you prefer, rinse it and dry it well with kitchen paper.
Divide the chicharrón into the portions you want. Then form the “legs” or “teeth” by making cuts of approx. ½ inch wide with a knife. Make sure you only cut through the meat and stop before touching the fat and leather.
Pour enough water to cover the pork rinds into a shallow pan (preferably non-stick). Season with a little salt, add the meat, cover the pan and let it boil over high heat. Once it is boiling, reduce the heat to medium-low and cook until the water evaporates. About 1½ hours.
Continued on next page (page 2)👇
