Chicharrones Rosados

Background

"Chicharrones Rosados" is a unique twist on the beloved crispy pork dish known as chicharrones, distinctive for its rosy hue and blend of flavors. Originating from regions where pork is a staple, this version incorporates local spices and a hit of color to create an attractive yet delicious treat. Known for being a favorite street food, this dish has cemented its place in local culinary tradition.

The word 'chicharrones' typically describes fried pork belly or fried pork rinds, but over time, its interpretation has broadened to include different cooking styles and flavors. "Rosados" translates to "pink," highlighting the unique appearance of this variant. The color not only makes it visually appealing but is indicative of the particular spices used.

Ingredients

• Pork belly - 2 lbs
• Salt - 1 tablespoon
• Paprika - 2 teaspoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Annatto oil - 2 tablespoons
• Black pepper - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Olive oil - for frying
• Lime - for garnish

Preparation

Step 1: Preparing the Pork Belly

Begin by thoroughly washing the pork belly. Pat it dry using a paper towel to remove excess moisture. The dryness ensures that the pork belly crisps up nicely when fried.

Once dried, slice the pork belly into even strips, about an inch wide. Uniform slices guarantee even cooking and ideal texture.

Step 2: Marinating for Flavor

In a large bowl, combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.

Add the annatto oil to the spice mix, blending thoroughly until it forms a smooth paste. This bright, flavorful mixture is the key to the rosy color and rich taste of our Chicharrones Rosados.

Rub the pork belly strips evenly with the spice paste, ensuring every edge is covered. Place the seasoned pork in a sealable container and let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor penetration.

Complete Cooking Process

Step 3: Frying

Once the pork belly has marinated, it's time to fry. Heat a deep pan or a fryer with sufficient olive oil over medium to high heat. Should you prefer a leaner method, a combination of olive oil with an air fryer can be used.

Carefully place the pork belly into the heated oil. Be vigilant with the oil temperature to prevent burning while ensuring even cooking. Fry the strips for about 15 to 20 minutes until they're golden brown and achieve a satisfying crispiness. Use a timer to help you track the time.

Step 4: Draining and Cooling

Remove the golden chicharrones from the oil with a slotted spoon or a mesh skimmer to allow excess oil to drip off. Place them on a wire rack or paper towels to further drain.

How to Enjoy Your Chicharrones Rosados

Your freshly made Chicharrones Rosados are best served warm, retaining the perfect balance of crunch and tenderness.

• Serve them as a snack with a dipping sauce of your choice or simply a spritz of lime for added zing.
• Pair them with a refreshing salad to balance the richness of the dish.
• For a heartier meal, Chicharrones Rosados can be served alongside rice and beans, embracing a traditional flair.

Whether for a festive gathering or a weekend treat, this dish brings joy and satisfaction to all who partake. Enjoy the flavorful journey and take pride in mastering the art of crafting Chicharrones Rosados!