Market Stall · Fried Pork
Chicharrón Cochabambino
Photo: Betytico / Wikimedia Commons · CC BY-SA 4.0
Chicharrón is a Sunday ritual in Cochabamba, typically washed down with chicha, the valley's traditional corn beer.
Pork ribs and skin are simmered then fried in their own rendered fat until deeply golden, served with mote, llajwa sauce and a boiled potato. Cochabamba's markets serve it fresh on weekends.
Why it's made this way: Cochabamba's version is distinguished by its slow-fry-in-fat technique, a hallmark of the valley's market cooking tradition.
More from Bolivia
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.