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.
Ingredient quantities automatically adjust to your calorie target.
112g pork belly, skin on426 kcal
67g arepa, plain (pre-cooked and ready to heat)184 kcal
104g tomato, diced19 kcal
30g red onion, thinly sliced12 kcal
11g lime juice, freshly squeezed3 kcal
1g ground cumin3 kcal
2g salt0 kcal
1g black pepper2 kcal
22g water0 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.
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