Pork Fritters

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Preparation info

  • 8

    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Chicharrones are prepared all over Colombia, although the Paisas seem to hold their origins. The best are the ones that are very crisp and have lots of meat, too. I found that the piece of meat that comes along the ribs is a great way to get a piece of pork that gives a hearty chicharron with a crunch, and at the same time leaves you with bones to flavor a good pot of Frisoles Antioqueños or a delicious Arroz Atollado.


  • 3 pounds piece of pork ribs with 1½ inch of meat and fat on it (6 to 8 ribs)
  • 1 tablespoon baking soda
  • 1 teaspoon salt


  1. Lay the ribs flat, and cut the meat horizontally from the bones. (Save the ribs to prepare beans.)
  2. Cut the meat and fat lengthwise into ½-inch-wide strips.
  3. Next take each strip and cut it crosswise without cutting completely through, or you will end up with squares. You want to have strips with cuts that open up but are held together by the thick pork fat skin.
  4. Rub the baking soda over all the pork strips.
  5. Place in a medium, heavy pan with just enough water to cover them. Cook over medium heat until all of the water evaporates. Watch that it doesn’t burn.
  6. Remove from the pan; wash the pork well with a lot of water.
  7. Sprinkle the pork with salt and put it back in the pot. Cook over medium heat for 10 to 15 minutes, until the fat has all rendered out and you have crispy pieces of pork.
  8. Serve, or put aside to use in other recipes.