Comments on: Chicharron – Deep fried pork belly – How To

By: Nika

Nika — Tue, 15 Sep 2009 17:11:53 +0000

Alexandra: so glad I was able to help you make delicious chicharrones!

By: Alexandra

Alexandra — Tue, 15 Sep 2009 17:08:15 +0000

Your website looks even better than before, congrats! I found your recipe almost three years ago when I could not find a Chicharron anywhere in Switzerland! So I tried it and voilá I make amazing chicharrones. I return to re-read the recipe everytime before i cook it… just to make sure ) Gracias de una Colombiana who loves your recipe!

By: Mike

Mike — Tue, 19 May 2009 01:14:03 +0000

Whew! I got picnic shoulder today for .69 a pound. What to do with all of this fat? Thank you so much! It is so good. OMG! The simmer trick with the baking soda is a must try! Thanks!

By: Lourdes

Lourdes — Thu, 14 May 2009 19:53:48 +0000

In Mexico, we don’t call this chicharron, but it still is delicious.

By: Bandeja Paisa: A Colombian Gut-Buster | We Are Never Full

Bandeja Paisa: A Colombian Gut-Buster | We Are Never Full — Wed, 01 Oct 2008 16:20:12 +0000

[...] Chicharrones We used the great recipe we found at Nikas Culinaria, and encourage you to do [...]

By: n

Sat, 12 Jul 2008 22:38:23 +0000

Tassr: wow, 20 lbs! I cant imagine how much that is but I am sure its all going to be delicious I think the only way to print it out is to either cut an dpast the text to a text doc and print or print this page. Sorry I do not have another way right now. Good luck!

By: Tassr

Tassr — Sat, 12 Jul 2008 22:32:55 +0000

Nika ,iam just starting to make this wonderful dish…I love it I just purchased 20lbs of pork belly and I plan to try to make various recipes,we have ties with people from Costa Rica and they eat chicharron alot their.How can I print out some of the recipies… Tassr

By: Easy and Cheap - I Like My Men Like I Like My Food (Pernil) | We Are Never Full

Wed, 19 Mar 2008 16:31:18 +0000

[...] When preparing to bring dinner over our friends house for 6 adults, I scratched my head and couldn’t help but thinking, “What can we make that’s cheap?”. Pork shoulder, baby! The Puerto Ricans call slow roasted pork shoulder pernil. For days worth of a variety of meals, I advise you give it a whirl. Not to mention, a 5-7 pound of bone-in pork shoulder costs less than $1.99 a pound (that adds up to only $10-$14 for a whole pork shoulder!). And, if you have the time to marinate it over night… whoa, joey, watch out. It’s worth extra bit of work. Oh, and as a bonus treat, you get the amazing, crispy pork fat/skin (chicharrón) as an extra thing to chomp on. For the best chicharron results, you really should cut off lumps of the skin w/ the fat underneath (after your shoulder has been cooked) and fry up separately in a cast iron skillet/pan. You can also buy pork belly and make the chicharron only – see this great recipe: http://nikas-culinaria.com/2005/12/26/chicharron-deep-fried-pork-belly-how-to/ [...]

By: Low and Slow - Even More Succulent Pernil, But Only If You Have the Time! | We Are Never Full

Fri, 29 Feb 2008 15:37:09 +0000

[...] your done cooking it. This will crisp up your pork skin only so much. If you are looking to make chicharron by removing the top layer of skin after it’s been cooked (as I did – see first picture, top [...]

By: Low and Slow - Even More Succulent Pernil, But Only If You Have the Time! « We Are Never Full

Sun, 20 Jan 2008 16:24:58 +0000

[...] your done cooking it.Â This will crisp up your pork skin only so much. If you are looking to make chicharron by removing the top layer of skin after it’s been cooked (as I did – see first picture, top [...]