As we saw in the post of fish chicharron, achicharrar (the heart word of chicharron) is a way to cook. In this case, we’ll fry some pork pieces deeply. The pork chicharron is a very popular dish in all regions of Peru, being as popular as its seafood equivalent. Usually, it’s served with onion sauce. This recipe is easy and is for 8 to 10 people.
Ingredients:
- 2 kg (4 1/2 lb) of pork in pieces
- Sweet potatoes
- Onion sauce
- Water
- Salt
- Pepper
- Cumin
- Mint
- Pisco (optional)
- Vinegar
Preparation:
Marinade the pork with salt, pepper, cumin, mint and a little of vinegar for 15 to 20 minutes.
Put the pork in a pot and cover the meat with water.
Put the top on the pot and boil on a low flame until the water gets evaporated. Open the pot and fry in its own fat until it gets browned and soft.
Cook the sweet potatoes and cut in thin slices. Fry them.
Serve the pork chicharron with sweet potato slices and onion sauce.
The chicharrones were delicious! Delicioso!!!
I scoured the web trying to find a recipe that would produce the same dish that we had many nights while in Peru and then I found this one. It was delicious…thanks for posting.