Colombian arepa with chicharrón is a very popular preparation in Colombian cooking, especially connected to Paisa-style food and traditional arepa shops, where white corn arepas are served with hearty toppings such as crispy pork belly, hogao, fresh cheese, and avocado. In Antioquia and other parts of Colombia, arepas are an everyday base for meats, beans, and filling breakfasts.
This version keeps the traditional idea: a griddled corn arepa topped with golden chicharrón and homemade hogao. The result is simple, generous, and deeply Colombian, with the contrast of soft corn arepa, crispy pork, and the savory flavor of tomato and scallion sauce. Chicharrón and arepas are also part of highly recognizable Paisa dishes such as bandeja paisa.
Ingredients
For the arepas:
- 300 g white precooked cornmeal (about 2 1/2 cups)
- 420 ml warm water (1 3/4 cups)
- 6 g salt (1 teaspoon)
- 15 ml vegetable oil (1 tablespoon)
For the chicharrón:
- 600 g pork belly with skin, cut into thick strips
- 240 ml water (1 cup)
- 6 g salt (1 teaspoon)
- 15 ml lime juice (1 tablespoon)
For the hogao and assembly:
- 300 g ripe tomatoes, chopped (2 large tomatoes)
- 120 g scallions, chopped (1 cup)
- 30 ml vegetable oil (2 tablespoons)
- 3 g salt (1/2 teaspoon)
- 1 g ground cumin (1/4 teaspoon)
- 120 g Antioquian quesito or fresh cheese, crumbled (1 cup)
- 150 g sliced avocado (1 medium avocado)
Preparation
- Prepare the chicharrón, rub the pork belly strips with salt and lime juice. Place them in a deep skillet or pot with the water and cook over medium heat until the liquid evaporates and the pork begins to release its own fat.
- Brown the chicharrón, lower the heat slightly and continue cooking the pork in its own fat, turning it carefully until the skin puffs lightly and the meat turns golden and crisp. Remove it onto paper towels and cut it into medium pieces.
- Make the hogao, heat the oil in a skillet and sauté the scallions for 2 minutes. Add the tomatoes, salt, and cumin, then cook over medium-low heat for 8 to 10 minutes, until you get a juicy, slightly thick sauce.
- Prepare the arepa dough, mix the cornmeal with the salt in a large bowl. Add the warm water gradually while kneading with your hands, add the oil, and work the dough until it feels soft, moist, and smooth. Let it rest for 5 minutes.
- Shape and griddle the arepas, divide the dough into 4 portions and shape them into thick disks about 12 cm wide. Cook them on a hot griddle or skillet over medium heat for 6 to 8 minutes per side, until golden outside and firm in the center.
- Assemble the arepas, place each hot arepa on a plate and top it with hogao, crumbled fresh cheese, crispy chicharrón pieces, and avocado slices. The heat from the arepa and hogao should soften the cheese slightly.
- Serve right away, bring the arepas to the table while the chicharrón is still crisp. Serve them with extra hogao or Colombian ají for a stronger flavor.
Chef’s tips
Cook the chicharrón first with water so the meat softens before it browns in its own fat.
Do not raise the heat too much once the pork begins to fry, because the skin can brown before it becomes properly crisp.
Make the arepas slightly thick so they can hold the chicharrón, hogao, and cheese without breaking.
Add the chicharrón at the end so it keeps its crispy texture.
Traditional variations
In some Colombian arepa shops, arepa with chicharrón is served with shredded beef or chorizo, especially as a more filling version.
It can also be prepared with a thin Paisa-style arepa and chicharrón served on top, more as a side than a full main dish.
In Antioquia, it is common to serve it with beans, hogao, and avocado, keeping the mountain-style Colombian food tradition.
Traditional serving style
Serve arepa with chicharrón hot, with freshly made hogao and crisp pork belly on top. It can be eaten as a hearty breakfast, informal lunch, or comfort-food dinner. On a Colombian table, it pairs well with homemade ají, beans, avocado, and a drink such as coffee, hot chocolate, lemonade, or fresh fruit juice.
Recommended accompaniments
- Extra hogao
- Colombian ají sauce
- Antioquian beans
- Avocado
- Antioquian quesito
- Hot chocolate
- Fresh lemonade
- Blackberry, lulo, or passion fruit juice
Food fact
In Colombia, the arepa is not always the main dish; it often works as an everyday companion to larger meals. In Paisa cooking, its simplicity allows it to pair naturally with bold ingredients such as chicharrón, hogao, ground beef, beans, and fresh cheese. That is why arepa with chicharrón feels so rooted in Antioquian and mountain-style Colombian cooking.
Frequently Asked Questions
It can be served both ways, but the most practical homemade version is to place the chicharrón on top of a griddled arepa with hogao and fresh cheese. In arepa shops, the arepa may also be opened and stuffed with chopped chicharrón, especially as a fast-food style preparation.
A white corn arepa cooked on a griddle or budare is the most traditional choice. It should be firm and not too thin so it can hold the chicharrón and hogao without falling apart. Yellow corn can also be used when that is the family custom.
Start by cooking it with a little water, salt, and lime juice. Once the water evaporates, let the pork belly slowly brown in its own fat. Medium heat helps the skin become crisp while keeping the meat from burning too quickly.
Not always, but fresh cheese or Antioquian quesito is a very common accompaniment. It adds softness and balances the richness of the chicharrón. For a simpler version, you can serve it only with hogao and avocado.
Yes, you can cook it ahead and reheat it in a skillet or air fryer to bring back some of its crisp texture. Still, it is best freshly made, because the skin stays firmer and the flavor is more intense.
