Bolivian pork chicharron is a traditional dish in Bolivia that is served with mote pelado (a big grained white corn), potatoes and a tomato salsa called llajua.
Course Main Course
Cuisine Bolivian, Gastronomia Latina, Latin American
2lbspork usually pork shoulder with fat, cut in cubes
14ozsmote corn grains
8small potatoes ( I prefer honey gold) usually plan 2 potatoes per serving
1cupbeer
3tbspsfreshly squeezed lemonI usually squeeze half a lemon
6-8fresh mint leaves
6garlic cloves minced
1tbspdry oregano
1tspcumin
1tspblack pepper
2tspsalt
Instructions
Soak mote in water overnight.
Boil mote in a pot of water for over an hour until soft enough to eat. Depending on the mote, it can take up to 2 hrs to cook properly so check occasionally after the first hour. Also, boil potatoes (skin on) until you can pierce them in another pot.
Cut pork in cube shapes that have some fat in them. Season thoroughly with minced garlic, salt, pepper, cumin and oregano.
Add pork to a deep pot, cover with water and add mint leaves. Cook on a high heat until it boils then lower heat to medium.
Once water evaporates, start stirring pork around so it can release its own fat while cooking. As fat melt, the pork pieces will start frying in their own fat. Cook until golden brown on all sides. Add beer and lemon and give it few more stirs for the juices to coat the pork pieces. It will seal the flavors in.
Serve with cooked mote, potatoes and llajua salsa.
Notes
Calories are estimated based on a fitness app. Calories can vary based on how much fat there is in each piece of meat.
I prefer using honey gold potatoes but my husband prefers red potatoes. In Bolivia I've seen this dish served with chuno (frozen dehydrated potatoes) or purple potatoes.