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Pork Rinds
Cartagena — Mother recipe · en it
Crunchy pork rinds, a delicious traditional dish from Cartagena, Colombia.
📷 Evan-Amos — CC0 (Wikimedia Commons)
⏱️ 30 min prep + 45 min cottura · 8 porzioni · media
Ingredients
- 2 kg of pork belly or lard
- 2 tablespoons of salt
- 1 tablespoon of black pepper
- 2 tablespoons of wine vinegar
- 1 tablespoon of sugar
- 1 tablespoon of red pepper flakes
- oil for frying
- cooking salt for grinding
Method
- Cut the pork belly or lard into pieces about 2x2 cm.
- Mix the salt, black pepper, wine vinegar, sugar, and red pepper flakes.
- Marinate the pork belly or lard pieces in the vinegar for about 30 minutes.
- Fry the pork belly or lard pieces in a large pan with a little oil until they are golden and crispy.
- Drain and let cool.
- Grind the chicharrón to the desired consistency.
- Season and serve as a snack or as an ingredient in other recipes.
The story
Pork rinds have a long culinary history, but have become particularly popular in Cartagena, where they are enjoyed as a snack or an ingredient in many local recipes.
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