There is nothing better than good food after a bike ride. For the last six years I have been cycling and eating all over the world. From grilled snakes in Cambodia to wild pigs in France. With this menu you can discover all my pedal powered adventures. Explore & Enjoy
Although this tasty and in expensive snack can be found throughout Latin America it wasn’t until Colombia that I got to try my hand at making it.
Staying on a coffee finca high in the hills of Caldas, I awoke on my first morning to the sights and sounds of a pig head being efficiently dismembered on the kitchen table. Ears cut off for frying with beans, eyes put aside for eating with hot chocolate later in the day, and the skull hacked to pieces to reveal the soft pink brains that would be cooked with scrambled eggs.
Apart from a few bloody morsels that fell to the mercy of the impatient collection of mongrels gathered below the table, absolutely nothing was put to waste and after delighting in using the face as a macabre mask, the skin was sliced up for chicharon.
Here is a recipe for using up that extra pig skin you have tucked away at home.
4 llb of pig skin
Water to cover
1. Cut the pig skin into strips roughly 8cm by 4cm and scour one side with a sharp knife.
2. Place the pig skin in a large pan and cover with water.
3. Cook over a steady heat until all the water has evaporated and the pig skin is left cooking in its own fat. Continue to cook on a lower heat for a further 25 minutes or until the skin is golden brown and crunchy in parts. Take care when stirring as the fat will spit!
4. Remove the fried pig skin from the pan and place on some paper towels. Serve warm as a snack or use in other recipes such as Bandeja Paisa.