Entree: Peru – Lima / Criollo – Chicharrón de Cerdo (Crispy, twice-cooked Peruvian pork pieces braised with garlic and spices then crisp-fried, traditionally served with salsa criolla and sweet potato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Additional 10 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork belly, skin on, cut into 1-inch (2.54 cm) pieces
- 1 1/2 tsp (7 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) white vinegar
- 4 cloves garlic, minced
- 1 tbsp (15 ml) aji panca paste
- 1 tsp (2 g) ground cumin
- 1 bay leaf
- 1 cup (240 ml) water
- 2 cups (480 ml) vegetable oil for frying
- 1 medium red onion, thinly sliced (about 6 oz (170 g)) for salsa criolla
- 2 tbsp (30 ml) fresh lime juice (about 2 limes)
- 1 small aji limo or serrano chili, thinly sliced (optional)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 medium sweet potato (camote), peeled and boiled or roasted, about 8 oz (225 g)

Show original ingredient measurements

- 2 lb (900 g) pork belly, skin on, cut into 1-inch pieces
- 1 1/2 tsp (7 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) white vinegar
- 4 cloves garlic, minced
- 1 tbsp (15 ml) aji panca paste
- 1 tsp (2 g) ground cumin
- 1 bay leaf
- 1 cup (240 ml) water
- 2 cups (480 ml) vegetable oil for frying
- 1 medium red onion, thinly sliced (about 6 oz / 170 g) for salsa criolla
- 2 tbsp (30 ml) fresh lime juice (about 2 limes)
- 1 small aji limo or serrano chili, thinly sliced (optional)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 medium sweet potato (camote), peeled and boiled or roasted, about 8 oz (225 g)

Instructions

1. Pat the pork pieces dry and season with salt and black pepper. Toss with garlic, aji panca paste, cumin, and white vinegar to coat; let sit 15–30 minutes.
2. Place pork, bay leaf, and 1 cup (240 ml) water in a heavy skillet or Dutch oven and bring to a simmer over medium heat. Cover and braise gently 30–40 minutes until pork is tender and most liquid has reduced.
3. Remove pork from the braising liquid and let drain on a rack; reserve any rendered fat if present. Allow pork to cool and dry slightly for 10 minutes.
4. In a deep skillet or heavy pot, heat 2 cups (480 ml) vegetable oil over medium-high heat to 350°F (175°C) or until shimmering. Carefully add pork in batches and fry until deeply browned and crisp, about 4–6 minutes per batch.
5. Transfer fried pork to a paper towel-lined plate to drain and sprinkle a little extra salt while hot if needed.
6. Meanwhile, prepare salsa criolla: place sliced red onion in a bowl with 2 tbsp (30 ml) lime juice and a pinch of salt; let sit 5–10 minutes to mellow. Stir in sliced chili if using and chopped cilantro.
7. Plate the chicharrón with boiled or roasted sweet potato (camote) and a generous spoonful of salsa criolla. Serve immediately so the pork stays crisp.
8. Leftover braising liquid can be reduced into a light sauce and spooned over pork if desired.