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