Description:

Chicharrón is a popular street food in Peru that is made from crispy fried pork skin. Chicharrón is typically coated in cornmeal and served with salsa criolla, pickled onions, and purple onions. Chicharrón can be enjoyed for breakfast, lunch, or dinner.

Ingredients:

    1 kg pork skin (with fat)

    1 cup cornmeal

    Salt

    Pepper

    Salsa criolla (optional)

    Pickled onions (optional)

    Purple onions (optional)

Instructions:

    Cut the pork skin into small pieces.

    Bring a large pot of water to a boil.

    Add the pork skin to the boiling water and cook for 1-2 hours, or until the skin is soft.

    Remove the pork skin from the water and drain.

    Heat oil in a frying pan.

    Fry the pork skin in the oil until golden brown and crispy.

    Turn the pork skin during cooking to ensure even cooking.

    Remove the pork skin from the oil and drain on paper towels.

    Coat the pork skin in the cornmeal.

    Season the Chicharrón with salt and pepper.

    Serve Chicharrón with salsa criolla, pickled onions, and purple onions.

Tips:

    You can use pork rinds instead of pork skin.

    You can also bake Chicharrón in the oven.

    Chicharrón can be stored in the refrigerator for 3-4 days.

Enjoy!