Chicharrón Con Arepa: Colombian Crispy Pork Belly With Corn Cake

Chicharrón con Arepa is a classic Colombian dish that combines crispy pork belly with a delicious corn cake. This recipe is perfect for anyone looking to experience the rich and flavorful cuisine of Colombia.

Chicharrón Con Arepa: Colombian Crispy Pork Belly With Corn Cake

Ingredients

  • 1 lb pork belly
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup pre-cooked cornmeal
  • 1 1/2 cups warm water

Instructions

  1. Score the pork belly skin and season with salt and pepper.
  2. Place the pork belly in a hot skillet, skin side down, and cook until the skin is crispy.
  3. Mix the pre-cooked cornmeal with warm water to form a dough.
  4. Shape the dough into small patties and cook on a hot griddle until golden brown.
  5. Serve the crispy pork belly with the corn cakes.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
30g
Fat
25g

Supplies

Skillet Griddle

Tools

Knife Cutting board

Serving suggestions

Serving Suggestions: Enjoy the Chicharrón con Arepa with a side of avocado and aji sauce.

Tips & tricks

Tips: Make sure to score the pork belly skin to achieve a crispy texture.

Cost

$15