Chicharrón cochabambino
Chicharrón cochabambino: Cochabamba pork cooked in chicha until it fries in its own fat
Cochabamba's Sunday chicharrón is pork, cooked the slow way: big chunks of pork rib and shoulder simmered in chicha, the valley's fermented corn drink, with garlic and cumin until the liquid evaporates and the meat fries golden in its own fat. It is eaten with mote (big white corn), boiled potatoes and llajwa. Chicha contains alcohol, and some remains after cooking, so this dish is for adults; for an alcohol-free version use unsweetened apple juice with a splash of cider vinegar. The common mistake is rushing the last stage over a high heat, which burns the outside before the inside is tender. Chef's tip: once the liquid has gone, turn the pieces only every few minutes so a real crust can form.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 2 ¼ lb pork ribscut into single ribs
- 1 ¾ lb pork shoulder with some fatcut into 5 cm chunks
- 8 garlic clovescrushed
- 2 tsp ground cumin
- 2 tsp salt
- 3 ¼ cups chicha de maíz (corn beer)or unsweetened apple juice + 1 tbsp cider vinegar for alcohol-free
- 2 cups water
To serve
- 6 boiled potatoessmall
- ¾ cup llajwa (tomato and locoto salsa) (optional)
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Method
0/6 doneStep 1: Rub 2 ¼ lb pork ribs and 1 ¾ lb pork shoulder with some fat with 8 garlic cloves, 2 tsp ground cumin and 2 tsp salt. Cover and marinate in the fridge for at least 1 hour, or overnight.
10 minStep 2: Put the pork in a wide, heavy pan or casserole in a single layer if possible. Pour over 3 ¼ cups chicha de maíz (corn beer) and 2 cups water; the meat should be nearly covered.
3 minStep 3: Bring to the boil, then simmer uncovered over a medium-low heat, turning the pieces now and then, until the meat is tender and the liquid has almost all evaporated, about 1½ hours.
90 minStep 4: Once the liquid has gone, the fat that has melted out will begin to sizzle. Keep cooking over a medium heat, turning every few minutes, until every piece is deep golden and crisp at the edges. The pork will be well above 160°F.
30 minStep 5: Meanwhile, warm 1 ⅓ lb cooked white corn (mote) or hominy and 6 boiled potatoes.
5 minStep 6: Lift the chicharrón out with a slotted spoon, leaving the fat behind, and serve with mote, potatoes and ¾ cup llajwa (tomato and locoto salsa).
Nutrition per serving
- Calories
- 760 kcal
- Protein
- 52 g
- Carbs
- 36 g
- Fat
- 44 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chicharrón cochabambino take?
- About 150 minutes in total: 15 minutes to prepare and 135 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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