Chef at 17:01, 13 April 2015

2015-04-13T17:01:41Z

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{{#seo:
|title=Chicharrón: Cooking Wiki
|titlemode=replace
|keywords=#chicharra3n #chicken #fish #lemon #garlic #beer #chile #soysauce #preparedfoods #arepas #cachapas
|hashtagrev=12032020
|description=Chicharron is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Belize, Bolivia, Cuba
}}


[[Image:Chicharron.jpg|300px|thumb|right|Chicharron]]
'''Chicharrón''' is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Belize, Bolivia, Cuba, Mexico, Venezuela, El Salvador, Dominican Republic, Nicaragua, Colombia, Panama, Brazil (where it is called torresmo), Peru, the Philippines and others. They are usually made with different cuts of [[pork]], but sometimes made with mutton. In Puerto Rico chicharrones are also made with [[chicken]], in Argentina with [[beef]], and in Peru with [[chicken]] or [[fish]].

The pork rind type is the skin of the pork after it has been seasoned and [[deep fried]], similar the the `[[pork scratchings]]' found in the United Kingdom. In Mexico they are eaten in a [[taco]] or [[gordita]] with [[salsa verde]]. In Latin America they are eaten alone as a snack, with [[cachapas]], as a stuffing in [[arepas]] or [[pupusas]], or as the meat portion of various stews and soups.

In central Venezuela, chicharrones are commonly sold alongside main highways as snacks. The recipe usually produces crispy sizeable portions of pork skin with the underlying meat.

In Peru, chicharrones can be eaten as an appetiser or snack, and the chicken variant can taste like fried chicken found in the United States. Sides dishes can include a kind of [[red onion]] relish, fried yucca, and other regional variants.

The cueritos type are also made with pork skin and marinated in [[vinegar]] instead of deep fried. They are eaten as a snack.

In Mexico the snack food company Barcel has commercialized a vegetarian version with [[chile]] and [[lime]] flavourings since the 1980s.

In Bolivia, chicharron is made out of pork ribs seasoned with [[Garlic|garlic]], [[oregano]] and [[lemon]]. It is boiled then cooked in its own fat, adding [[beer]] or [[chicha]] to the pot for more flavour. Pork chicharron is normally served only on Sundays and is eaten with [[llajua]], a [[tomato salsa]], and [[mote]], a type of corn. There are other variations of chicharron made with [[chicken]] and [[fish]].

In the Dominican Republic chicharrones, specially chicken chicharrón (also known as pica-pollo), are usually eaten with [[tostones]]. The way to prepare it is by washing and drying chicken and cutting it into small pieces, which are seasoned with a mix of [[lemon juice]], [[soy sauce]] and [[salt]]. The [[batter]] is made from [[flour]], [[pepper]], [[paprika]] and [[salt]] in plastic bag, in which the seasoned meat is then placed and shaken. Pieces are [[deep-fried]] (without removing excess flour) until crisp and golden.

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[[Category:Ingredients]]
[[Category:Meat]]
[[Category:Prepared foods]]

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Chicharrón - Revision history

Chef at 17:01, 13 April 2015