Dominican Chicharrón de Cerdo – Crispy Fried Pork Belly
A popular dish in the Dominican Republic and throughout Latin America, Chicharrón de Cerdo features pork belly chunks that are boiled and then deep-fried until golden and crunchy.
Ingredients (Serves 4):
* 1kg pork belly, cut into bite-sized chunks
* 5 cloves garlic, crushed
* Juice of 2 limes
* 1 tsp oregano
* Salt and pepper
* Oil for frying
Instructions:
1. Marinate pork with garlic, lime juice, oregano, salt, and pepper for 1–2 hours.
2. Place pork in a pot with a little water. Cook uncovered until water evaporates.
3. Let pork brown in its own fat, or deep-fry until crispy and golden.
4. Drain and serve with tostones (fried green plantains) and lime wedges.
Dominican Tip:
A squeeze of fresh lime right before serving enhances the flavor and cuts the fat.
A popular dish in the Dominican Republic and throughout Latin America, Chicharrón de Cerdo features pork belly chunks that are boiled and then deep-fried until golden and crunchy.
Ingredients (Serves 4):
* 1kg pork belly, cut into bite-sized chunks
* 5 cloves garlic, crushed
* Juice of 2 limes
* 1 tsp oregano
* Salt and pepper
* Oil for frying
Instructions:
1. Marinate pork with garlic, lime juice, oregano, salt, and pepper for 1–2 hours.
2. Place pork in a pot with a little water. Cook uncovered until water evaporates.
3. Let pork brown in its own fat, or deep-fry until crispy and golden.
4. Drain and serve with tostones (fried green plantains) and lime wedges.
Dominican Tip:
A squeeze of fresh lime right before serving enhances the flavor and cuts the fat.
Dominican Chicharrón de Cerdo – Crispy Fried Pork Belly
A popular dish in the Dominican Republic and throughout Latin America, Chicharrón de Cerdo features pork belly chunks that are boiled and then deep-fried until golden and crunchy.
Ingredients (Serves 4):
* 1kg pork belly, cut into bite-sized chunks
* 5 cloves garlic, crushed
* Juice of 2 limes
* 1 tsp oregano
* Salt and pepper
* Oil for frying
Instructions:
1. Marinate pork with garlic, lime juice, oregano, salt, and pepper for 1–2 hours.
2. Place pork in a pot with a little water. Cook uncovered until water evaporates.
3. Let pork brown in its own fat, or deep-fry until crispy and golden.
4. Drain and serve with tostones (fried green plantains) and lime wedges.
Dominican Tip:
A squeeze of fresh lime right before serving enhances the flavor and cuts the fat.
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