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Chicharon Frit: recipe illustration
Appetizers & nibbles

Chicharon Frit

Pieces of pork fried until crispy, with golden skin and tender meat. It is a popular snack, often served with a little chili or hot sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

300 kcal per serving

Protein
28.1 g
Carbohydrates
1.3 g
of which sugars
0.2 g
Fat
20.2 g
of which saturated fat
4.8 g
Fiber
0.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the pork belly into about 3 cm cubes, keeping the rind on.
  2. Mix the cubes with the salt, garlic, paprika, oregano, pepper and chili, then let them marinate for 1 hour in the fridge.
  3. Heat the oil in a deep pot to about 170 °C.
  4. Fry the pieces in small batches for 8 to 10 minutes, turning them, until golden and crispy.
  5. Drain them on paper towels and let them rest for 2 minutes.
  6. Serve hot, with a squeeze of lime if you like.

Variations and tips

Oven version. Arrange the cubes on a rack and bake at 220 °C for 25 minutes, turning halfway through.

More ideas

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Original Ecomely recipe.