Entree: Peru – Cuzco – Chicharrón de Cerdo (Crispy, golden-fried pork pieces rendered and fried until crackling, served with boiled sweet potato and tangy salsa criolla)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) pork belly, skin-on, cut into 1.5-inch pieces
- 1 cup (240 ml) beer or chicha de jora
- 1 cup (240 ml) water
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 6 cloves (18 g) garlic, crushed
- 1 tbsp (15 ml) white vinegar
- 1 tsp (2 g) annatto (achiote) powder
- 1 tbsp (15 ml) vegetable oil (only if needed)
- 2 sweet potatoes, approx. 1 lb (450 g), peeled and cut into large chunks
- 1 small red onion, thinly sliced, approx. 4 oz (115 g)
- 2 limes, juiced, approx. 2 tbsp (30 ml)
- 2 tbsp (8 g) fresh cilantro, chopped
- Salt to taste

Instructions

1. Combine pork pieces, beer, water, salt, pepper, cumin, crushed garlic, vinegar, and annatto powder in a heavy Dutch oven. Marinate at room temperature 30 minutes or refrigerate up to 4 hours.
2. Add sweet potato chunks to the pot around the pork. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered, skimming foam, until pork is tender and much of the liquid has evaporated and fat has rendered, about 45–60 minutes.
3. Increase heat to medium-high; the pork will begin to fry in its own fat. If there is insufficient fat for frying, add 1 tbsp (15 ml) vegetable oil. Brown and crisp the pork pieces on all sides, turning frequently, about 10–15 minutes, until deeply golden and crackling.
4. While pork crisps, make salsa criolla: toss sliced red onion with lime juice, chopped cilantro, and a pinch of salt. Let sit 10 minutes to mellow.
5. Drain crisped pork on paper towels briefly, then serve hot with boiled sweet potato and salsa criolla.