Salt and Pepper Chicharrones
Crunchy pork belly chicharrones are stir fried in a spicy Chinese inspired blend of spices and veggies for the ultimate fusion dish!
2 hours cook
Serves 4
Ingredients
- 500gpork belly, thinly sliced
- 1 thumbginger, sliced
- 3garlic cloves
- 3chillies
- 2bay leaves
- 1 onion, quartered
- 2spring onions, quartered
- 3cloves
- 1 tbsppeppercorns
- Salt, to taste
- Water
- Vegetable oil, to fry
- 1onion, diced
- 1/2green pepper, diced
- 2spring onions, roughly chopped
- 3garlic cloves
- 2red chillies, sliced
- 1/2 tspfive spice
- 1/2 tspmsg (optional)
- Salt, to taste
- Vegetable oil
For the pork:
For the stir fry:
Chino Latino is a cuisine blending Chinese and Latin American food. It's found in Chinese communities across Latin America, and has since spread to New York City with the migration of Chinese Cubans. While this recipe might not naturally exist in Chino Latino communities, it is very much inspired by the cuisine.
Method
Start by thinly slicing the pork. Add all the aromatics to the pot then top up with water. Add the pork, and gently simmer for 30 minutes.
Remove from the pot, dry with a paper towel, and place on a wire rack to fully air dry - at least an hour but preferably several hours.
Preheat your oil to 180 C. Fry the pork until deep golden brown - it may spit, so stand back. Once fried, drain on a wire rack.
Meanwhile, stir fry the vegetables in a hot wok with a splash of oil. Once lightly blistered, add msg and five spice.
Add the pork, and toss well. Enjoy!
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