The pork cracklings, a popular Bolivian dish, consist of pork skins that are fried in oil until they become crispy. It is believed that the dish originated in Andalusia and later gained popularity around the world.
Today, there are many variations of pork cracklings. In Peru, it is served with fried yuca and an onion salsa. In the Philippines, accompaniments include liver sauce and pickled papaya, while in Bolivia, it is served with mote and tomato sauce. It can also be served with corn and potatoes, but unlike fried pork bits, it is not accompanied by spicy sauce.
Most Spanish and Portuguese influenced countries have their version of the dish. Other countries where similar dishes are found include Argentina, Brazil, Colombia, Cuba, Mexico, Peru, and Venezuela, among others.
In Bolivia, pork cracklings are prepared with pork shoulder or ribs that have plenty of meat. The meat is cut into small cubes with a lot of fat. The idea is to fry the meat in its own fat once it is cooked.
It is common that if you just hear the word 'pork cracklings,' it usually refers to pork meat. However, it can also be made with chicken or beef, but then it is necessary to specify which type of cracklings it is.
