My take on Chicharon
Posted: 13 Jul 2012, 07:35
Fry large chunks of belly pork till the fat starts to run, add many cloves of garlic, put the lid on the pan and braise till cooked.
Place the lidded pan in the fridge for 24 hrs, take the meat out and cut into smaller chunks, thread the chunks onto skewers with the rind side matching.
Place on a screaming grill rind side down till the rind bubbles then turn and mark the other sides.
I like mine served in a pitta bread pocket stuffed with cabbage salad and hot sauce.
Place the lidded pan in the fridge for 24 hrs, take the meat out and cut into smaller chunks, thread the chunks onto skewers with the rind side matching.
Place on a screaming grill rind side down till the rind bubbles then turn and mark the other sides.
I like mine served in a pitta bread pocket stuffed with cabbage salad and hot sauce.