Entree: Bolivia – Central Culinary Region – Chicharrón de Cerdo (Crispy fried pork chunks cooked until crackling, typically served with mote and a spicy salsa)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 2 lb (907 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 g) coarse salt
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 1 cup (240 ml) water
- 1 cup (240 ml) rendered pork fat or lard (or vegetable oil if unavailable)
- 2 tbsp (30 ml) white vinegar or lime juice
- 2 cups (340 g) cooked mote (hominy), warmed, for serving
- 2 medium tomatoes, roughly chopped, approx. 8 oz (225 g) (for llajwa)
- 1 small aji amarillo or 1 jalapeño pepper, seeded if desired, approx. 20 g (for llajwa)
- 1/4 small red onion, roughly chopped, approx. 30 g (for llajwa)
- 1/4 cup (15 g) cilantro, chopped (for llajwa)
- 1/2 tsp (2.5 g) salt (for llajwa)
- Lime wedges for serving

Instructions

1. Season the pork cubes with 1 tablespoon (15 g) salt, 1 teaspoon (2 g) cumin, and 1 teaspoon (1 g) oregano. Place pork, bay leaves, and 1 cup (240 ml) water in a heavy skillet or wide pot and bring to a simmer over medium heat. Cover and simmer gently until pork is tender and much of the liquid has evaporated, about 45–60 minutes; the pork will cook in its released juices.
2. Once liquid is mostly evaporated and pork begins to sizzle in its own fat, add 1 cup (240 ml) rendered pork fat or lard (or oil) and increase heat to medium-high. Fry the pork, turning occasionally, until pieces are deeply browned and crisp on the outside, about 10–15 minutes. Stir in 2 tablespoons (30 ml) vinegar or lime juice near the end and cook 1 more minute. Remove pork to a platter and drain briefly on paper.
3. For the llajwa: in a small blender or with a mortar and pestle combine the chopped tomatoes, aji amarillo or jalapeño, red onion, cilantro, and 1/2 teaspoon (2.5 g) salt. Pulse to a coarse salsa consistency. Adjust heat and salt to taste.
4. Serve the chicharrón hot with warmed mote (hominy), llajwa on the side, and lime wedges. Traditionally enjoy by combining bites of crispy pork with mote and a spoonful of llajwa.