When I asked Kenji if he knew of any good recipes for chicharrones, he instantly thought of a technique he learned in Colombia. The method seemed too good to be true: place segments of pork belly in a wok with a bit of water, set it over the stove, and let the fat render out over the course of a few hours. Towards the end, turn up the heat, thereby using the fat in the wok to deep-fry the belly.
I love the little chunks of lard. This method is the closest I have seen to my family’s way of making chicharrones for my burritos. I know it says the style is from Colombia, Mexicans use this style too.
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