Entree: Peru – Afro-Peruvian – Chicharrón de Cerdo (Crispy fried pork pieces rendered until golden, typically served with salsa criolla and yuca)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) pork belly, skin-on, cut into 1–1.5 in (2.5–4 cm) pieces
- 1 cup (240 ml) water
- 6 cloves (approx. 18 g) garlic, smashed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil or rendered lard
- 1 lb (450 g) yuca, peeled and cut into 2 in (5 cm) chunks
- 1 medium (approx. 140 g) red onion, thinly sliced for salsa criolla
- 2 tbsp (30 ml) white vinegar for salsa criolla
- 2 tbsp (30 ml) lime juice (from about 2 limes)
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 limes (approx. 85 g), cut into wedges, for serving

Instructions

1. In a large heavy-bottomed skillet or Dutch oven, combine pork belly pieces, water, smashed garlic, salt, cumin, and pepper. Bring to a simmer over medium heat.
2. Reduce heat to low and cook uncovered until the water evaporates and the pork begins to render its fat, about 45–55 minutes, stirring occasionally to prevent sticking.
3. When most of the liquid has evaporated and the pork is sitting in rendered fat, increase heat to medium-high and fry the pork pieces, turning as needed, until deeply browned and crisp on all sides, about 8–12 minutes. Remove with a slotted spoon and drain briefly on paper towels.
4. While the pork cooks, place yuca in a pot of salted water, bring to a boil, and cook until tender, about 15–20 minutes. Drain and keep warm.
5. Make salsa criolla: toss sliced red onion with vinegar, lime juice, cilantro, and a pinch of salt. Let sit at least 10 minutes to mellow.
6. Serve the chicharrón hot with boiled yuca, salsa criolla, and lime wedges.