Page 7 - ClubLife Weekly 062822 (4)

CHEF'S CORNER

C H I C H A R R O N C O L U M B I A N O

Ingredients

*yields 6-8 servings
1 pound pork belly, skin on
Water to cover
Salt and pepper to taste
2 teaspoons baking soda
Directions

1. Combine the baking soda with 1 teaspoon salt and
rub all over the surface of the skin, taking care to
distribute the mixture evenly. Set the pork belly on a
rack and place it uncovered in the refrigerator for at
least an hour but preferably overnight and for up to
a day.
2. The following day rinse the belly under cool water
and pat dry. With a sharp knife cut the belly into 1-
inch-wide strips. Then slice those strips into 1-inch Notes
segments but do not cut the belly all the way
through the skin. Place the cut belly strips in a pot A staple of
that fits them snugly with enough water to cover. Colombian
Bring to a slow simmer and cook for 2-4 hours on
low. Slowly render the fat from the belly, turning the breakfast or a
segments of meat every half hour or so. Keep the favorite street
heat on low. snack. The humble
3. Eventually the water will have evaporated and what
is left is the rendered pork fat. This is what will be pork belly is
used to fry the pork. Carefully turn up the heat to transformed with
high and fry the pork until crispy. About 3-5 minutes. just a few simple
With a slotted spoon, remove the chicarrones to a ingredients. Look
paper towel lined plate. Season with salt and
pepper. Serve with a wedge of lime or with my dad’s for pork belly with
favorite accompaniment of sour cream. the skin on for that
extra crispy finish.
Executive Chef

Harold Ramos