Ecuadorian pork cracklings are a delightful treat full of contrasts. The meat turns crispy on the outside and juicy on the inside, accompanied by sweet and sour flavors of plantain, corn, or pickled onion. An explosion of textures and flavors in every bite. Irresistible.
When preparing Ecuadorian pork cracklings, clean the pork meat by removing excess fat and cut it into pieces.
Season with salt and a touch of pepper, then cook over low heat until the water evaporates.
Chop onion, 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 the bacon's, gaining a golden color and a crispy texture, ready to serve with pickled onions and accompany with corn or plantains.
Enjoy your meal.
Ecuadorian Pork Cracklings
Ingredients
1 kilogram of Pork meat
500 grams of Bacon or pork belly
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, clean it by removing excess fat and cut it into pieces. Season with salt and a touch of pepper.
Step 2 : Place the pork pieces in a pot and cover with water. Cook over low heat until the water starts to evaporate.
Step 3 : Meanwhile, finely chop the onion, bacon, cilantro, and garlic.
Step 4 : Once the water has evaporated, add the vegetables and sauté all ingredients for about 20 minutes, allowing the pork and bacon fats to meld and the meat to brown.
Step 5 : The meat will finish cooking in its own fat and the bacon’s.
Step 6 : When the meat turns golden and crispy, remove from heat and serve with pickled onions, corn, or plantains.
Step 7 : You can sprinkle some chopped cilantro before serving.
Video
Preparation (simple version)
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