A traditional and flavorful dish, Bolivian Pork Cracklings or Chicharrón de Cerdo is a popular and hearty meal known for its crispy and savory pork bites. It's a staple in Bolivian cuisine often accompanied by sides like corn, potatoes, and pickled vegetables.
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Cut the pork loin into medium-sized pieces and place them in a pot.
Cover with water and cook until the meat is tender. Let the meat cool in the cooking liquid overnight.
The next day, remove the pork from the broth and season with salt, cumin, crushed garlic, and oregano.
Return the pork to the same broth and bring to a boil over medium heat until the water fully evaporates.
Once the water evaporates, reduce the heat, add oil to the same pot, and fry the pork over low heat until it becomes a dark golden color.
Remove the pork from the oil and place it on absorbent paper to drain the fat.
Add the lemon juice over the fried pork.
Serve the fried pork accompanied by cooked corn kernels.
Use low heat during frying to prevent the meat from burning and to develop deep color slowly.
Add lemon juice at the end for a fresh, tangy contrast to the rich pork.
Can I use a different cut of pork?
Yes, you can substitute the pork belly with pork shoulder for a leaner version.
Can I make this dish in advance?
Yes, you can cook and refrigerate the pork overnight. Fry it just before serving.
What sides go well with Bolivian Pork Cracklings?
Traditionally, it is served with mote (hominy), potatoes, and llajwa (Bolivian hot sauce).
How should I store leftovers?
Store leftover pork cracklings in an airtight container in the refrigerator for up to 3 days. Reheat in an oven for best results to regain crispiness.
What equipment do I need?
You will need a deep pan or large pot for cooking.
