Chicharrón colorado is Huancayo’s version of pork chicharrón: the meat is marinated with ají colorado, chicha de jora, and vinegar, then fried in its fat until golden and reddish.
It’s a signature dish of Huancayo and the Mantaro Valley, served with mote, sweet potato, or pan chuta and salsa criolla.
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Red Pork Chicharrón
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 5 servings
- Category: Main Course
- Cuisine: Peruvian
Ingredients
For the chicharrón
- 1 kg of pork (leg or belly), in medium pieces
- 3 tablespoons of ground ají colorado
- 2 cloves of garlic, crushed
- 1 tablespoon of ground cumin
- 1 tablespoon of dried oregano
- Salt and pepper, to taste
- 1 cup of chicha de jora or beer
- ½ cup of white vinegar
- Pork lard or vegetable oil for frying
For the salsa criolla
- 1 red onion
- Chopped ají limo or rocoto (optional)
- Lime juice
- Salt and pepper, to taste
To serve
- Boiled mote (hominy) or sweet potato
Preparation
- Marinate the meat, mix the pork pieces with the ají colorado, garlic, cumin, oregano, salt, and pepper; add the chicha de jora or beer and the vinegar. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
- Fry, heat the lard over medium-high heat and fry the pieces without crowding them for 20 to 30 minutes, stirring occasionally, until golden and crisp outside and juicy inside.
- Make the salsa criolla, slice the red onion into thin strips and mix it with the ají limo or rocoto, salt, pepper, and lime juice; let it sit for a few minutes.
- Serve, serve the chicharrón hot with boiled mote or sweet potato and the salsa criolla.
Tips
- Marinate the meat overnight if you can: the chili and chicha soak in better.
- Fry without crowding so the pieces brown evenly.
- Pork lard gives the traditional flavor and texture.
Traditional variations
- Some families add ground cilantro to the marinade.
- In Huancayo it’s also made with cooked ají panca and toasted ground peanuts.
How to serve
Serve it hot with mote or sweet potato and salsa criolla, or in pan chuta.
Recommended pairings
- Boiled mote
- Sweet potato
- Pan chuta
- Salsa criolla
Did you know?
Ají panca and ají colorado give Huancayo’s chicharrón the reddish color that sets it apart from golden chicharrón.
Frequently Asked Questions
From Huancayo and the Mantaro Valley, in Peru's central highlands.
Ground ají colorado, garlic, cumin, oregano, chicha de jora or beer, and vinegar, for at least 4 hours.
Boiled mote or sweet potato, salsa criolla, or pan chuta.
