Country: Costa Rica
Story: Chicharrones are made by frying pork in fat, and are associated with several dishes. Most Ticos usually eat them with rangpur or lime juice and fried yuca, accompanied by tortillas. It is also a main ingredient in a popular dish called chifrijo, which also combines red beans, rice, and pico de gallo. Another popular dish in Costa Rican cuisine that includes chicharrones is the vigorón.
For our version, we marinate the pork belly in roasted garlic puree, bomba spice and chile de arbol. Pork belly is great because it has a high fat content which helps to make it tender. This is marinated overnight and then cooked sous vide until it is very, very tender. Also a mojo is made in a traditional way and then cas fruit is added to give it an ingredient that is local to Costa Rica.
Sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique is popular because of easy-to-use sous vide precision cooking equipment called a circulator. The circulator heats water to a specific temperature that you choose which is determined by what you are cooking. Sous vide, which means “under vacuum” in French, refers to the process of sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
Preparations: Pork belly in roasted garlic puree, bomba spice and chile de arbol. This is marinated overnight and then cooked sous vide until it is very, very tender. When finished we cut the pork into cubes and fry them to order. A mojo is made in a traditional way with cas fruit and poured into the bottom of a bowl. The fried pork belly is sprinkled with lime juice and topped with a salad of cabbage and chicharon, sprinkled with bomba spice.