The Colombian chicharrón is a typical preparation in almost the entire territory, especially in mountain regions. The chicharrón is the leather of roasted and crispy pig, this is accompaniment or part of many typical dishes such as the Paisa tray, Colombian marranitas, cat head on the coast or crumbs in Tolima.
| 🚻 2 Diners | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Colombian chicharrón: |
| 250 grams of bacon carnudo 80 milliliters of water (â…“ cup) 10 grams of salt 50 milliliters of cane brandy |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried, |
Ingredients to make Colombian chicharrón:
1. To begin the preparation of the Colombian pork rind, starts to cut the carnudo bacon into cubes and sprinkle with salt.
2. Place the bacon together with the water and brandy in a pot and take over medium heat until they are cooked.
3. As the minutes pass, you will see how the bacon is releasing its own fat. This fat will begin to fry the bacon tacos once they are cooked.
4. When you see that bacon has changed color and is roasted and crispy Colombian pork rinds will already be ready to eat. Let stand a little and good benefit.
