Bolivian Chicharron Recipe
- 5 pounds pork shoulder, cut into large cubes
- 8 large garlic cloves, minced
- 2 – 3 tablespoons ground cumin
- Salt & Pepper
- 1 bottle beer (not dark ale)
Adapted from thefrugalchef.com
Generously salt the pork. Add the garlic and cumin and mix pork, making sure it is all seasoned well. Season generously with pepper.
Place pork in a braising pan and add the beer. Bring to a boil, cover and reduce heat.Braise for 2 hours. Uncover and cook for an extra 30 minutes, until all the liquid is gone.
Continue cooking pork so that it crisps in it’s own fat.Make sure to stir it often so as to prevent it from sticking to the bottom of the pan.
Serve crisped pork with warm hominy or tortillas, rice and beans. Enjoy!