colombian

Crispy Chicharron Arepa with Pickled Red Onion and Avocado

Name: Crispy Chicharron Arepa with Pickled Red Onion and Avocado
Yield: 1 serving
Cuisine: colombian
Ingredients: 78 g arepa, plain (pre-cooked and ready to heat); 72 g chicharron (crispy pork belly pieces); 59 g avocado, sliced; 39 g red onion, thinly sliced; 13 g lime juice; 5 g olive oil; 0.65 g dried oregano; 0.65 g kosher salt; 0.33 g black pepper

This dish pairs arepa, plain with chicharron, avocado, sliced and red onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

51 g Carbohydrates

43 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

78g arepa, plain (pre-cooked and ready to heat) 215 kcal
72g chicharron (crispy pork belly pieces) 274 kcal
59g avocado, sliced 94 kcal
39g red onion, thinly sliced 16 kcal
13g lime juice 4 kcal
5g olive oil 44 kcal
0.33 tsp (1g) dried oregano 2 kcal
0.33 tsp (1g) kosher salt 0 kcal
0.16 tsp (0g) black pepper 1 kcal

Cooking instructions

red onionlime juicedried oreganokosher salt
Make quick pickled onion: toss red onion with lime juice, a pinch of salt, and oregano; set aside 10 minutes.
arepa
Heat a skillet over medium heat and cook the arepa 3-4 minutes per side until warmed and lightly crisp.
chicharron (crispy pork belly pieces)
In the same skillet, cook chicharron pieces (or crisp pork belly) 4-6 minutes, turning, until hot and crispy; drain briefly on paper towel.
arepaavocadored onion
Split the arepa and layer with avocado slices and the pickled onion.
chicharron (crispy pork belly pieces)lime juice
Top with the crispy chicharron and any juices; serve immediately.