Chicharrón Colombiano - Colombian-Style Fried Pork Belly
Chicharrón or fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main components of the well known national dish Bandeja Paisa.
- 700 g pork belly with meat, washed and cut into 4 pieces
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups water
- Place the pork belly pieces, skin side down on a work surface and then make 3 cm crosswise cuts on each piece, being careful not to cut through the skin.
- Rub the pork belly strips with baking soda and place in a medium saucepan. Add the water and salt. Cook over medium-low heat until the water evaporates.
- When all the water is evaporated increase the heat to medium and cook the chicharrones for about 15 to 20 minutes or until they are golden and crispy.