How to make pork chicharrón with mote: a classic Peruvian recipe for four

Ingredients

• 1 kgpork belly
• 150 gpork lard
• 4 tablespoonslemon juice
• 2 tablespoonsground garlic
• 2 sprigsmint
• 1 stalkleek
• 1 stalkcelery
• to tastesalt
• to tastepepper

Instructions

1. 1

   Cut the pork

   Cut the pork belly into medium-sized pieces and put them in a pan. A pressure cooker can speed up the cooking; if using a regular pan, allow roughly twice as long.

2. 2

   Cook until tender

   Add the celery, leek, mint, garlic, salt and pepper to the pan with the pork. In a pressure cooker, cook for 40 minutes; in a regular pan, cook for about 80 minutes, until the meat is tender. Take out the pork and place it on kitchen paper. Season again with salt and pepper, add the lemon juice, mix and leave to rest for a few minutes.

3. 3

   Fry until golden

   Heat a frying pan and add the lard. Once it is hot and melted, add the pork and fry until the pieces are golden on both sides, keeping a close eye on them so they do not burn. Transfer the pork to kitchen paper to drain excess fat, then serve on a large platter.

What is pork chicharrón?

Chicharrón refers to pork that is cooked and then fried until richly browned. In Peru, pork chicharrón is a much-loved dish, with a dedicated celebration on the third Saturday of June.

This version first cooks pork belly with herbs and vegetables until tender, then fries it in lard. The two-stage method helps give the meat a soft centre and a golden exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 0g protein, 0g carbs, 0g fat.

The pork belly and lard provide most of the fat and energy, while the pork supplies the protein; the lemon and aromatics contribute relatively little. Serve a measured portion with mote or potatoes and add vegetables alongside to balance the plate.

The pork and aromatics

Pork belly: its layers of meat and fat suit the slow tenderising stage and the final frying. Cut it into medium-sized pieces so they cook evenly.

Herbs and vegetables: leek, celery and mint flavour the pork as it cooks. Garlic, salt and pepper season the cooking liquid and the meat.

Tenderness before frying

Pressure cooker: cook the pork for 40 minutes, as directed, and check that it is tender before removing it. In a regular pan, the method calls for roughly twice that cooking time.

Resting: drain the cooked pieces on kitchen paper, then season them again and add the lemon juice. A brief rest lets the seasoning settle before frying.

Getting a golden finish

Hot lard: let the lard melt and heat before adding the pork. Fry the pieces until browned on both sides, watching them closely because the exterior can burn.

Drain well: lift each piece out once golden and place it on kitchen paper. This removes excess surface fat before serving.

Serving with mote

Mote: cooked mote is one suggested accompaniment and makes the platter more substantial. It is not included in the supplied ingredient list, so prepare it separately if you want to serve it.

Other suggestions: the recipe also mentions golden potatoes, fried sweet potato and rice. Choose one or two sides to complement the pork without crowding the plate.

Timing and doneness

The stated total time is 90 minutes, though the cooking time depends on your equipment: the method gives 40 minutes in a pressure cooker or about 80 minutes in a regular pan, before the final frying.

Use tenderness as the cue to move on from the first stage, and a golden colour on both sides as the cue that the pork is ready to come out of the frying pan.

Recipe notes & tips

• Cut the pork into similarly sized pieces so they cook at a similar rate.
• Check that the pork is tender before taking it out of the cooking pan.
• Let the cooked pork drain before adding the lemon juice and final seasoning.
• Wait for the lard to melt and heat before adding the pork.
• Fry in batches if needed so you can keep the pieces under close watch.
• Serve the pork soon after frying for the best contrast between its crisp exterior and tender centre.

Variations

• Add mote: serve cooked mote alongside the pork as suggested in the recipe title.
• Serve with potatoes: add golden potatoes for a traditional-style platter.
• Choose sweet potato: pair the pork with fried sweet potato for a sweet contrast.
• Add rice: serve with a portion of rice for a more filling meal.

Common mistakes to avoid

• Uneven pieces: cut the pork belly into medium, similar-sized chunks so they cook more evenly.
• Stopping too soon: cook until the meat is tender before moving on to the frying stage.
• Skipping the second seasoning: add salt, pepper and lemon juice after draining the cooked pork, as directed.
• Cool lard: wait until the lard is melted and hot before adding the pork.
• Leaving the pork unattended: watch it closely while frying to prevent the pieces from burning.

How to store

Refrigerate leftover pork in a sealed container and use within 3 days. Reheat in a frying pan until hot, turning the pieces so they warm through; the exterior may be less crisp than when freshly cooked.

Frequently asked questions