Ecuadorian pork cracklings are a delight full of contrasts. The meat turns crispy on the outside and juicy on the inside, accompanied by sweet and sour flavors of plantains, mote, or pickled onions. An explosion of textures and flavors in every bite. Irresistible.
When preparing Ecuadorian pork cracklings, the pork meat is cleaned by removing excess fat and cut into pieces.
The meat is seasoned with salt and a touch of pepper, then cooked over low heat until the water evaporates.
Chop onions, bacon, cilantro, and garlic into small pieces, add them to the pot, and sauté for about 20 minutes.
The meat finishes cooking in its own fat and that of the bacon, acquiring a golden color and crunchy texture, ready to serve with pickled onions and accompanied by mote or plantains.
Enjoy your meal.
Ecuadorian Pork Cracklings
Ingredients
1 kilogram of Pork meat
500 grams of Bacon or bacon
4 Garlic cloves
1 White onion
2 Cilantro sprigs
1 liter of Water
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare the pork meat, it should be cleaned by removing excess fat and then cut into pieces, seasoned with salt and a touch of pepper.
Step 2 : Place the pork pieces in a pot and cover with water, then cook over low heat until the water begins to evaporate.
Step 3 : Meanwhile, chop the onion, bacon, cilantro, and garlic into small pieces.
Step 4 : Once the water has evaporated, add the vegetables and sauté all the ingredients for about 20 minutes.
Step 5 : The meat will finish cooking in its own fat and that of the bacon.
Step 6 : When the meat turns golden and crispy, remove from heat and serve with a little pickled onions, mote or plantains.
Step 7 : You can sprinkle some chopped cilantro before serving.
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