Been able to try many forms of chicharrones in various parts of the world. In countries where you would never have thought you would find them like Denmark, Scotland or Germany, and in others like Vietnam, Thailand and China where they are more popular than here. Not the same, not even similar, but pork rinds, after all, prepared with pork bacon, almost always crunchy claw, with toasted or juicy meat. In Latin America they are eaten everywhere. In Central America and the Caribbean nitrates are prepared in clay pots over low heat, loaded with seasonings.
In other places they are fried in their own fat or braised in wood-fired ovens and in certain American cities they are prepared between smoked and baked in barrels, as they became fashionable here.
Ours arrived with Columbus from a small town called Soria in Castilla y León in Spain. I remember very much those of the Reposo, Casa Verde, Piano and Montenevado stopped here, going around the East with my dad. I have been a regular at pork rinds since I can remember, that's why I was very excited by the event that my guru of gluttony did.
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