Friday, October 14, 2011


Pork rinds are called "chicarones" in Spanish. However, this dish is Peruvian Chicarones made by cooking and then frying the well-seasoned pork. My mother likes to use spare ribs for this dish and so do I.

1 1/2 lbs. spare ribs, separate the ribs into individual pieces
Approximately one whole head of garlic, minced
1/2 cup water
Salt and Pepper to taste

In a Dutch oven, place ribs, water, garlic and salt and pepper. Approximately 1/2 tsp salt. Cover and cook over medium heat until you hear sizzling. When you hear that sound, that means the water has evaporated. You can uncover at this point and allow the meat to fry in the oil until well browned on each side.

Serve with the following onion sauce, potatoes and/or boiled sweet potatoes (or yams).

Onion Sauce or Salsa Criolla:

1 whole onion, preferably sweet
1 tablespoon vinegar
Olive oil
Salt and pepper

Mix all ingredients. The olive oil should just be drizzled on.

A variation on the sauce would be to use lemon or lime juice and add Aji Amarillo.

As you can see by the picture below, I used potatoes.  But this dish is traditionally served with boiled sweet potato.  The sweetness compliments the savory flavor of the pork.


Heather said...

yum! My husband would love this recipe.

Esther G. said...

:-) My husband sure does!