Chicharrón Colombiano
Colombia's pork crackling: thick strips of pork belly with skin on, simmered tender then fried in their own fat till the skin puffs and crackles.
Overview
Pork belly cuts into thick strips (5 cm wide × 3 cm thick) with skin on. Simmers in water seasoned with cumin, salt, garlic and a bay leaf for 45 minutes, this tenderises the meat and renders some fat. Lifts out; pats dry. The same pan (with rendered fat) heats hot; strips return skin-side-down; fry for 15-20 minutes until the skin blisters and puffs into the crackling crust. Drains briefly. Eats hot.
Ingredients
- 1 kg pork belly with skin (cut into strips 5 cm wide × 3 cm thick)
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 4 garlic cloves (smashed)
- 2 bay leaves
- 1 ½ litres water (or just enough to cover)
To serve
- Lime wedges
- Sliced avocado
- Hot arepas
- Hogao (Colombian tomato-onion sauce, optional)
Method
Stage 1 - Simmer
- Lay the pork belly strips in a wide heavy pan, skin-side-up.
- Add the salt, cumin, garlic and bay leaves.
- Pour water to just cover.
- Bring to a simmer; cook 45 minutes, partly covered, until the meat is tender.
Stage 2 - Reduce
- After 45 minutes, uncover; turn the heat up.
- Boil 15 minutes more - the water mostly evaporates and the pork starts to fry in its own rendered fat at the bottom of the pan.
Stage 3 - Fry the skin
- As the liquid disappears, the strips start to sizzle.
- Turn the strips skin-side-down.
- Cook 15-20 minutes more on medium heat, occasionally pressing the skin against the pan with a spatula to ensure even contact.
- The skin will gradually puff, blister and turn a deep amber-gold with raised crackled ridges.
Stage 4 - Test
- The chicharrón is done when the skin is shatter-crisp (tap it with a knife - should clack) and the meat is tender.
Stage 5 - Drain and serve
- Lift the strips onto kitchen paper or a wire rack.
- Eat immediately, hot.
- Serve with lime wedges, sliced avocado, hot arepas, and optionally hogao for spooning over.
Notes
- Skin-on belly is non-negotiable: the puffy crackling skin is the entire point. Skinless pork belly gives chicharrón that's just fatty pork.
- Two-stage cook - simmer then fry: simmering tenderises the meat through; frying crisps the skin. Skip the simmer and the meat is tough; skip the fry and the skin is rubbery.
- Press the skin during frying: uneven contact gives uneven crackling. A heavy spatula or a small saucepan lid pressed on top guarantees full surface contact.
- The rendered fat is a bonus: strain the leftover fat into a jar - it's amazing for frying eggs, potatoes, or the next batch of chicharrón.
Storage
- Best within 30 minutes of finishing.
- Reheats poorly - the crackling goes chewy. Better to render fresh.
- Keep raw cut pork belly 2 days refrigerated; cook to order.
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