Guatemalan pork cracklings are a flagship dish of the region's gastronomy. They can be enjoyed with tortillas and some chili sauce, lemon, or simply with pepper. A true delight!
It is a traditional dish with a long history in the region's gastronomy.
Its origin is believed to date back to colonial times, when the Spanish introduced this way of cooking meat.
They are a delicacy enjoyed on various occasions, either accompanied by tortillas and spicy sauce or simply seasoned with lemon and pepper.
Chicharrones de carne
Ingredients
6 pounds of Carne de cerdo
4 cups of Manteca de cerdo
1 Cebolla cortada al estilo juliana
Chiles jalapeños
3 Manojos de cebollines
1 pinch of Sal
1 pinch of Pimienta
Preparation
Step 1 : In a cold iron or copper pot, pour the lard.
Step 2 : Heat the lard until it is very hot.
Step 3 : Add the meat slowly once hot.
Step 4 : When it boils again, add salt and pepper to taste.
Step 5 : Halfway through cooking, add whole jalapeños, onion, and chives.
Step 6 : Stir constantly until evenly browned (approximately 30 minutes).
Step 7 : Serve with hot tortillas or enjoy them alone with lemon or pepper.
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