Pork crackling is a traditional dish in the Bolivian valleys, prepared by frying pork pieces until crispy. Accompanied by mote, it is a delicious option to enjoy at family gatherings.
Its crunchy flavor and irresistible texture make it a delight to enjoy at any time.
Preparing cracklings at home can be a fun and rewarding experience to share with family. ¡Come and enjoy this homemade delicacy!
Pork Crackling
Ingredients
2 kilograms of Large, meaty pork ribs
1 pound of Cooked mote
¾ pound of Uncooked corn with husk
1 pound of Whole soaked and peeled pork shank
5 Onion tails
4 Colorful chili pods or
2 tablespoons of Ground red chili
1 pinch of Salt
Oil
2 teaspoons of Whole black peppercorns
2 teaspoons of Whole cumin seeds
4 Garlic cloves
1 Peeled tomato
5 Seeded locotos (hot chili peppers)
3 Quirquín branches
1 pinch of Salt
Preparation (simple version)
Preparation
Step 1 : The night before, wash the corn and soak it in plenty of warm water.
Step 2 : The next day, cook it in the same water without salt until tender.
Step 3 : It is important to note that the corn with husk, once cooked, should not burst too much.
Step 4 : In a mortar, grind the pepper, cumin, and garlic together.
Step 5 : Wash, seed, and blend the chili pods in a mortar or blender until thick sauce forms.
Step 6 : Cut the ribs in half lengthwise into two pieces, wash, and season each piece with only half of the spices and salt.
Step 7 : Let rest for 15 minutes, then cook in a pressure cooker with boiling water, adjusting salt if necessary as pork meat tends to absorb a lot of salt.
Step 8 : Once the pork skin is cooked, transfer it to a container and marinate each piece with the remaining spices, the chili, and in a large pot without oil, fry with its own fat until well toasted.
Step 9 : If the ribs have little fat, you can add a little oil and brown them on both sides.
Step 10 : Cook the shanks in warm water with onion tails and salt to taste, removing them once they are tender.
Step 11 : Serve the pieces with the pork, cooked mote, and llajua.
Step 12 : For the llajua, grind the seeded locotos, peeled tomato, and pre-washed quirquín in a mortar or blender with salt, then mix.
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