colombian

Chicharron with Arepa and Tomato Onion Salad

Name: Chicharron with Arepa and Tomato Onion Salad
Yield: 1 serving
Cuisine: colombian
Ingredients: 112 g pork belly, skin on; 67 g arepa, plain (pre-cooked and ready to heat); 104 g tomato, diced; 30 g red onion, thinly sliced; 11 g lime juice, freshly squeezed; 0.75 g ground cumin; 2 g salt; 0.75 g black pepper; 22 g water

This pan-fried dish pairs arepa, plain with tomato, diced, red onion, thinly sliced and pork belly, skin on. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

44 g Carbohydrates

43 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

112g pork belly, skin on 426 kcal
67g arepa, plain (pre-cooked and ready to heat) 184 kcal
104g tomato, diced 19 kcal
30g red onion, thinly sliced 12 kcal
11g lime juice, freshly squeezed 3 kcal
1g ground cumin 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal
22g water 0 kcal

Cooking instructions

pork bellyground cuminsaltblack pepper
Pat pork belly dry and score the skin. Season all over with salt, pepper, and cumin.
pork bellywater
In a heavy skillet, place pork belly skin-side down with a splash of water. Cover and cook on medium-low until fat renders and water evaporates, 20-25 minutes.
Uncover and increase heat to medium. Continue cooking and flipping once until deeply crisp and golden, 8-12 minutes. Drain briefly on a rack.
arepatomatored onionlime juice
Warm the arepa in a dry pan. Toss tomato, red onion, and lime juice for a quick salad. Serve chicharron with arepa and salad.