Entree: Colombia – Antioquia – Chicharrón Antioqueño (Crispy, rendered pork belly pieces cooked until golden and crunchy)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 5 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) pork belly with rind, cut into 1.5-inch (4 cm) pieces
- 1 cup (240 ml) water
- 1 1/2 tsp (8 g) salt, divided
- 4 cloves garlic, crushed
- 1 small onion, quartered, about 4 oz (115 g)
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 bay leaf
- Lime wedges for serving
- Arepas or steamed white rice for serving (optional)

Instructions

1. Rinse and pat the pork pieces dry with paper towels. Season the pork with 1 tsp (5 g) of the salt, the ground cumin, and black pepper; set aside.
2. Place the pork pieces in a wide, heavy-bottomed pot in a single layer. Add the water, crushed garlic, quartered onion, bay leaf, and remaining 1/2 tsp (3 g) salt.
3. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Cook uncovered, stirring occasionally, until most of the water has evaporated and the pork begins to release its fat, about 40–50 minutes.
4. As the liquid reduces, the pork will begin to sizzle in its own fat; tilt the pot occasionally with a spoon to baste the pieces in rendered fat. Continue cooking and occasionally turning the pork so it browns evenly and edges become deeply caramelized, about 15–20 minutes more.
5. If the pork is not sufficiently crisp, increase the heat briefly to medium-high and let pieces fry in the rendered fat, turning to brown all sides. Watch carefully to avoid burning.
6. Remove the chicharrón to a plate lined with paper towels to drain briefly. Discard bay leaf and onion pieces. Serve immediately with lime wedges and warm arepas or rice.