Chicharron de Cadiz
Chicharron de Cadiz is an delicious pork appetizer popular in southern Spain region of Cadiz, where it always finds a place on the Christmas dinner table. It isn’t in itself a main dish, since it’s considered to be a “tapa” and so best enjoyed with vegetables and other tapas on the side. It’s especially tasty with added olive oil and a drizzle of lemon juice.
Chicharron de Cadiz
If you are a meat lover, this recipe is for you.
Ingredients
- 1 1/3 kg bacon
- 2 tbsp oregano
- 1 tbsp sweet paprika
- 2 tbsp garlic powder or 4 garlic cloves
- 1 1/2 tbsp salt
- olive oil extra virgin
Instructions
- Turn on the oven to 200° F/ 93° C.
- Rinse the pork belly/bacon piece under the tap and while it's still damp, rub the paprika over its surface with your hands, making sure to to get it everywhere.
- Then sprinkle it on all sides with salt, oregano and garlic powder (you can use fresh garlic but you have to be careful that it doesn't burn while cooking).
- Place the pork belly on a try lined with baking paper or aluminum foil.
- Drizzle some olive oil in top and place it in the oven to bake for 1 hour.
- After the allotted time take it out of the oven and leave to cool then chill it in the fridge until it's time to serve.
- Slice it very thinly and arrange it on a platter. sprinkle with some salt and if you like also some olive oil and lemon juice for extra flavor.
Enjoy!
Notes
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