Pork Belly Chronicles by Ariel Sea...(Chicharrón Colombiano)

Chicharrón Colombiano- Colombian-Style Fried Pork Belly

Even though I'm not Colombian this is the same way my mom cooked it in the Philippines and when we moved to the states. Never changed, always delicious. Boiling it in water to tenderize and render in its own fat will give you a very tender inside and an insanely crispy outside. This is the way she still does it and so do I.

Very simple preperation:

1 ˝ pounds pork belly with meat, washed and cut into 4 pieces
1 teaspoon baking soda
˝ teaspoon sea salt
2 cups water


Place the pork belly pieces, skin side down on a work surface and then make 1 ˝ inch crosswise cuts on each piece, being careful not to cut through the skin.
Rub the pork belly strips with baking soda and place in a medium saucepan. Add the water and salt. Cook over medium-low heat until the water evaporates.
When all the water is evaporated increase the heat to medium and cook the chicharrones for about 15 to 20 minutes or until they are golden and crispy.

DAMN that looks good

Oooooo, I'm ready for some right now!! On a different subject entirely Ariel, I have your Mooch Strong Shirt from Delta/Yakhopper event. Will bring it if I don't see ya sooner...

Oooooo, I'm ready for some right now!! On a different subject entirely Ariel, I have your Mooch Strong Shirt from Delta/Yakhopper event. Will bring it if I don't see ya sooner...

Hey Ron thank you. Just bring it with you to Crabfest and I will have some cash and pork for you and family.

Ariel

$$$ no... pork Yessssss

F Yeah!!! Beer food baby

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Delicious looking!  Thanks for sharing the recipe Ariel.

F Yeah!!! Beer food baby

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Exactly my friend

Hmmmm....a Lechon Kawali!  that's looks good Bro!



Kiel

Dam boyeeee! Goodstuff right there.

We must have the same mom!   

A few of points to keep in mind ...

Stick to the recommended baking soda or err to the light side.  Too much can impart a bitter taste.  In fact, often times I don't add the baking soda.

Stick to the recommended water levels, or just use enough water to barely cover the pork.   Too much water and the meat becomes too soft and falls apart.

Resist the urge to over fry thinking crunchier is better.  The meat will take on a burnt taste, well before it appears burnt.

-Allen