Another traditional recipe from Andrea Graña. On Sunday mornings Limeños will head out to the coastal suburbs to eat chicharrones for brunch. These crisp and succulent pork pieces are cooked in large pans over a wood fire in the open air ‘chicharronerías’ and served with crusty bread, a zesty salsa criolla and freshly brewed strong coffee. Despite appearances a good chicharrón is almost all
