Columbian Chicharrones With Salsa Rosada

Columbian Chicharrons with Salsa Rosada
  • 2 servings
  • 30 minutes to prepare
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Ingredients

  • For The Salsa Rosada:
  • 150g mayonnaise
  • 50g tomato ketchup
  • 5 drops tabasco
  • 1/2 lime, juice only
  • For The Columbian Chicharrónes:
  • 2tsp salt
  • 2tsp bicarbonate of soda
  • 6 pork belly slices
  • 1tsp ground cumin
  • 1tsp smoked paprika
  • 2tsp caster sugar
  • 1 lime, juice only
  • 1 lime, cut into wedges

Instructions

Method

  1. To make the Salsa Rosada, place the mayonnaise, ketchup, tabasco and lime juice into a small bowl, season to taste with salt and pepper, mix well and keep for later.
  2. Mix together the salt and bicarbonate of soda, rub all over the pork belly slices and marinate for 60 minutes.
  3. Wash off the salt and bicarb mix under cold water and pat dry.
  4. Mix the cumin, smoked paprika and caster sugar and rub all over the pork belly slices.
  5. Cut 6 small slits into each pork belly piece on the flesh side and place into a large pot, squeeze the lime over and cover with water.
  6. Simmer for 1 hour and then remove from the water and place onto a tray.
  7. Drizzle with a little oil and Place in a hot oven set at 220°c/392°F/ 200°c Fan/ Gas Mark 7 for 15 minutes until crispy.
  8. Serve with the Salsa Rosada and wedges of lime.

Chef’s Tip:

An air fryer is also perfect to crisp up the pork belly slices. Set at 200°c and cook for 15 minutes or until crispy.

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