Chicharron

(Peruvian)

pork

In Peru, chicharrón is meat that has been boiled until the liquid evaporates and most of the fat renders out, at which point the meat fries in its own fat (basically a confit). Because of the fat content, the meat is almost always pork; but it can be made with beef, chicken or even fish (with some cooking modifications). The pork is usually boneless picnic shoulder or pork butt, cut into large chunks; but sometimes (in pricier eateries) chicharrones are …

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Created Dec. 19, 2014 by: itisclaudio


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Hot sandwich made of a french roll, peruvian chicharron and sweet portato served normally for breakfast.

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Trio Arequipeño is a dish from Arequipa, Peru made from the combination of three dishes: Chicharron, rocoto relleno and pastel …

Chicharron

Photo credit: itisclaudio

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