Chicharrones can be enjoyed as a main course served on plate, in the region of Los Andes or as a tentempie (light meal or snack) in the Cost region. Chicharrones are a popular dish throughout Latin America, but the Peruvian version is unique, as it simply picks its flavor from the protein itself, and a good “sal gorda”

Let’s get a little into blogging about Chicharrones, YES we have to share it all for my kids, as food is not just a recipe but what it reminds you of, the moments, the particular day or days, the jokes that were told, the people that you sat with, the lessons we learned. It takes me back to many parties where we either were celebrating a birthday, a Father’s or Mother’s Day, or a simple Sunday; but the ones I will share with you today are the most important ones.

The first one is the day I actually learned to make it, once upon a time I was young and did not took good decisions, I decided to skip school, and accompanied of no other than my boyfriend, husband today; made my way to the place where my dad was working. My dad was building a roof. My dad always laugh, he saw us there and we just smile and I said: “I don’t wanted to go to school today”. Just that ! was celebration material for him, he put money in my hands and send me and Jose to buy pork, potatoes and I am positive we also got something for salad, as well as ice cream, my dad’s favorite as well as mine and Jose’s. By the time I was back, he had a huge fire made with all the woods he could spare, I think the wood was inside the bottom of an oil barrel and he had or had improvised a pot. This day I learned to make “Chicharroncitos” like he called them. The smell is something I can not describe with no other word that “succulent”, meat slowly cooking and wood crackling, the sound of the meat when the water left the pot, that chirpy sound that fat does when is cooking an ingredient for means of making it crispy. My father took time to explain step by step, he never looked at the time that things took to make but the pleasure of making them.

You will need,

1. A large heavy bottom pot that will hold all the pieces of the of pork to be cooked. Have in consideration that they have to cook with out been on top of each other, for better rendering.
2. Place pork in pot and cover with water. Sprinkle little bit of “sal-gorda” course-crystal salt and start cooking. Cover only if you need to hurry up the process.
3. Turn pieces, as needed. Cook meat until tender, adding more water, if needed. When the meat is tender, allow the water to evaporate until only the fat remains. (add a spoonful of lard, only if your pork does not have enough fat).
4. When all is left is the fat, turn the heat down and make sure to turn the pieces of pork almost constantly to allow the pork to get a nice even golden color.
5. When all looks golden, remove the meat from the pot.
6. Eat your chicharrones with golden potatoes, and a tomato, onion and mint salad. Like they do in Cuzco, or, eat chicharrones the Lima way, inside a crusty bread, with slices of camote frito ( sweet potatoes, sliced in circles and fried) and an good “Salsa Criolla”

Chicharrones

Recipe by Chef Freyka

Serves 8

Ingredients:

• 4 lb. Boneless Pork Shoulder, cut into large pieces
• 1 tsp. Course Crystal Salt, such as Maldon
• Water As needed
• 4 tbsp. Lard
• 2 large Sweet potatoes Peeled/Sliced
• 1 recipe Peruvian Creole Salsa
• ½ cup Mayo As needed to spread inside bread
• 8 small Ciabatta rolls

Directions:

1. In a large, heavy bottom pot; add the pieces of pork and the lard. Sprinkle with salt and cover with water.
2. Place pot on the stove top, over high heat. Cover pot with a lid until it comes to a boil. Remove lid. Cook pork uncovered until tender
3. If the water is evaporating to fast and the pork is not cook yet, add some extra water.
4. To check for doneness, use a cake tester and pierce a piece of pork beef; it should feel very tender.
5. When the water is gone, turn the heat to medium-low. Continue cooking the pork; keep turning the pieces of pork in the residual fat until slightly crisp and golden in color.
6. Remove pork, slice thin, sprinkle with salt and set aside
7. To make the sweet potatoes, preheat oven to 450°F; on a sheet pan, layer the sweet potatoes slices. Do not overlap them. Roast for approximate 10-15 minutes.
8. Assemble sandwich: Spread mayo, place the sweet potato on the bottom side of the bread, slices of chicharron, and top with the creole salsa.

Below a little gallery of pictures I could find, my husband is my cheerleader! and below is my son in a Sunday morning! Did I mentioned Chicharrones are a breakfast item!

Please enjoy! and let me know when you make it!