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Chicharon Stoba: recipe illustration
Meat

Chicharon Stoba

Pork rind simmered in a tomato sauce with onions and peppers until soft and tender. A popular classic of Curaçaoan cooking, served with rice or plantains.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

1,424 kcal per serving

Protein
7.7 g
Carbohydrates
12.8 g
of which sugars
10.7 g
Fat
147.6 g
of which saturated fat
50 g
Fiber
5.8 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 rind into 3 cm pieces and blanch them in boiling water for 5 minutes, then drain.
  2. Thinly slice the onions and peppers, chop the garlic and peel the tomatoes.
  3. Heat the oil in a casserole and brown the rind for 5 minutes over medium heat.
  4. Add the onions and garlic and let them colour for 5 minutes.
  5. Stir in the peppers, crushed tomatoes and tomato paste, then season with paprika, salt and pepper.
  6. Add the bay leaf and water, cover and simmer gently for about 75 minutes, stirring now and then.
  7. When the rind is tender and the sauce thick, adjust the seasoning and serve with rice.

Variations and tips

With what's easy to find here. Replace the rind with pieces of skin-on pork belly, easier to find at the butcher.

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Original Ecomely recipe.