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Bolivian Chicharron

pastryparrot1's picture
This pork is cooked very slowly and once it is tender it fries in its own grease. The final result is a crispy chunk of meat which is moist inside. Although this is a Bolivian recipe it can easily pass as carnitas as well.
  Pork shoulder 5 Pound, cut into large cubes
  Garlic 8 Clove (40 gm), minced (or 8 large cloves)
  Ground cumin 3 Tablespoon
  Beer 1 Bottle (1 l) (not dark ale)
  Salt 1 Teaspoon (to taste)
  Pepper 1 Teaspoon (to taste)

1. Generously salt the pork.
2. Add the garlic and cumin and season the pork nicely.
3. Sprinkle pepper on top.
4. Place pork in a braising pan and pour in beer.
5. Bring to a boil, cover and reduce heat.
6. Braise for 2 hours. Uncover and cook for an extra 30 minutes, until all the liquid is gone.
7. Continue cooking pork so that it crisps in its own fat.
8. Make sure to stir it often so as to prevent it from sticking to the bottom of the pan.

9. In a serving plate, serve crisped pork with warm hominy or tortillas, rice and beans.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
130 Minutes
Ready In: 
140 Minutes

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