One of the Dominicans' favorite dishes.
Ingredients
- (6 pounds pork belly, cut into large cubes) Pork Greaves
- (1 ounce) GOYA Sea Salt
- (1 liter of butter or oil for frying) Goya lard
- (1 package) Casabe CARIDOM
- (4 pounds red onion, peeled and sliced (pickled)) Red onion
- (1 tablespoon) BADIA Ground Oregano
- (1/2 liter) BALDON White Vinegar
- (1 unit) Mint Candy
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