Chicharron y Casabe (Viagra Dominicana)
One of the Dominicans' favorite dishes.


Ingredients


Directions

Ingredients

  • For the chicharrón - 6 pound pork belly, cut into large cubes
  • 1 ounce of salt
  • 1 liter of butter or oil for frying
  • 1 Casabe to accompany
  • Pickled onion
  • 4 pound red onion, peeled and sliced
  • 1 tablespoon of oregano
  • ½ liter of white vinegar
  • 1 minty caramel

Preparation

In a thick-bottomed cauldron, bring the belly to 350 degrees C for approximately 2 hours, stirring constantly until the surface changes its shiny brown color and the skin is crisp, remove and cool.

For the onion; sauté with 4 tablespoons of oil, add the dried oregano and the other ingredients for 5 minutes no more.

Serve in the form of tapas

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