Chicharrón And A Flavorful Twist with Crying Tiger Sauce
Origins of Chicharrón
Chicharrón, a dish beloved across Latin America, is a testament to the universal appeal of crispy, fried pork. Its roots trace back to Spain, where fried pork rinds were a popular treat. As Spanish explorers and settlers spread across the Americas, they brought chicharrón with them, and it quickly became a staple in countries like Mexico, Colombia, and the Philippines.
Each region has put its unique spin on chicharrón, using different cuts of pork, varying seasonings, and diverse cooking methods. Despite these variations, the essence of chicharrón remains the same: perfectly crispy pork skin paired with tender meat.
What is Chicharrón?
At its core, chicharrón is pork belly or pork rinds that have been seasoned and fried to crispy perfection. The process involves cooking the pork until the skin becomes golden and crackly, offering a delightful crunch with every bite. The popularity of chicharrón has soared, not just for its delicious flavor but also for its versatility. It can be enjoyed as a snack, a main dish, or even as a topping for other dishes.
Chicharrón vs. Chinese Crispy Pork Belly
If you’re a fan of Chinese crispy pork belly, you’ll love chicharrón. Both dishes offer that irresistible crunch and juicy, flavorful meat underneath. While the cooking techniques and seasonings may differ, the end result is a dish that’s pure ASMR bliss with its golden, crackling exterior.
Making Chicharrón at Home
Traditionally, chicharrón is deep-fried, but you can achieve that same crispy perfection using an air fryer, making it a healthier and more convenient option. Here’s how you can make it at home:
Ingredients:
1 slab of pork belly
Light olive oil
Coarse medium salt
Black pepper
Instructions:
Preheat your air fryer to 390°F (200°C).
Take the pork belly out of the fridge and pat it dry. Moisture is the enemy of crispiness!
Score the pork belly skin horizontally through the skin but not into the meat. Then, cut vertically into strips on the meat side all the way through.
Lightly oil the skin side with olive oil and evenly salt with coarse salt.
Place the pork belly on a wire rack (skin side up) and air fry for about 30-45 minutes, rotating it in the airfryer every 15 min (leave skin side up, do not flip).
Remove from the air fryer and let it rest for a few minutes before serving.
And there you have it—crispy chicharrón that’s dangerously delicious!
Crying Tiger Sauce: A Flavorful Companion
No chicharrón experience is complete without a bold dipping sauce. Enter my Crying Tiger Sauce, a Thai-inspired concoction that brings a smoky, tangy, and spicy punch to every bite.
Crying Tiger Sauce Recipe:
Ingredients:
2 tsp crushed red chili pepper flakes (crushed with mortar and pestle)
1 tbsp palm sugar or packed brown sugar
1 tsp toasted rice powder
3 tbsp fish sauce
3 tbsp lime juice
1/4 cup water
1 tbsp finely sliced green onions
1 tbsp finely chopped cilantro stems and/or leaves
1 tbsp minced shallots
4 red Thai chili peppers
Preparation:
Crush the chili pepper flakes, brown sugar, and toasted rice powder using a mortar and pestle.
Add fish sauce, lime juice, and water to the mixture. Stir until the sugar dissolves. Adjust the taste by adding more fish sauce or lime juice as needed. If the fish sauce taste is too strong, dilute it with more lime juice or water (1 tbsp at a time).
Add the green onions, cilantro, and minced shallots. Mix well and transfer to a bowl.