Colombia · Pork · No. 377
Colombian-Style Crispy Pork with Rice and Avocado (Chicharrón)
A single portion of Colombian cooking, ready in 23 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Season the pork belly with salt, cumin and garlic.
- 2
Fry skin-side down in a hot, dry pan for 8–10 minutes until deeply golden and crisp.
- 3
Turn and cook for a further 4–5 minutes until cooked through. Rest for 2 minutes, then slice.
- 4
Serve over the rice with sliced avocado, red onion, coriander and lime wedges.
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