Peruvian chicharrón is one of those foods that everyone likes, even in many other Latin American countries. You can find this recipe in various forms, but the basic ingredients remain the same. In Peru, you can find chicharrón bread, but when we refer to chicharrón, it typically refers to fried pieces of pork with its skin, accompanied by native potatoes, yuca, corn, and chili. Everything varies according to the region where it is prepared.
History of chicharrón
Chicharrón has its day of celebration on the third Saturday of June. According to its origin, it comes from the Spanish taste for pork. The Incas called the pig "cuchi" and took this recipe for chicharrón to accompany it with typical Peruvian ingredients such as potatoes and corn. Another typical use of chicharrón is to extract its fat to use in other preparations.
Traditional recipe for chicharrón
- 1 kilogram of pork belly (without skin).
- Salt of your choice.
- Pepper according to your preference.
- Optional: Ground garlic.
Preparation
- First, cut the pork belly into medium-sized pieces and season them with salt, pepper, and ground garlic, if desired. Let them rest for a few minutes so that the flavors can be fully absorbed.
- Then, place the pieces of bacon in a large container and cover them with water.
- Transfer to medium heat and let it simmer. Here, you need to allow it to cook until all the water has evaporated completely. This way, the fat in the bacon will dissolve slightly.
- Once the water has evaporated, you can add a small amount of vegetable oil to the pan or use lard that you already have at home. You don't need much; you need what you need to fry.
- Then, reduce the heat to medium-low and fry the bacon in its fat, turning it regularly so that it browns evenly.
- When the bacon pieces are crispy and golden, remove them from the pan and place them on absorbent paper to drain excess fat.
- The Peruvian chicharrón can be served hot, accompanied by fried yuca, sweet potato, choclo (corn), and, naturally, an exquisite Creole sauce or chili.
Where to try chicharrón peruano
Lima
La Casa Del Chicharrón: Located on Jirón Villa María, it is very popular for selling delicious and well-priced chicharrones.
Pavos Y Chicharrones Santa Mónica : Located in Avenida Petit Thouars 2458, Lince. Another unique place to taste delicious chicharrones.
Sanguchería El Chinito : Jr. Chancay No. 894. Throughout Peru, you can find many restaurants where you can enjoy this typical dish.
Cusco
Chicharroneria Mundialistas: Located in Saylla, just one block from Coricancha, this is the place you're looking for if you want to enjoy chicharrones in Cusco. In a cozy and homely atmosphere, you can taste this delicacy of Peruvian cuisine.
Machu Picchu
Chullos Craft Beer & Homemade Food: Located at Avenida Imperio de los Incas 612, Aguas Calientes, is an ideal spot for savoring the finest Peruvian cuisine.
Sami Restaurant: Located at Avenida Imperio de los Inca 618, Aguas Calientes, Machu Picchu. Another alternative is within your reach, allowing you to enjoy the emblematic dishes of Peruvian cuisine.
Eating chicharrones is a very popular practice in Peru and represents a distinct part of the country's culture. So, if you want to have a unique experience, you must try this delicacy made with pork.
