Chicharron preparado

On this Wikipedia the language links are at the top of the page across from the article chicharron preparado. For the musical act, see The Chicharones. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources.

Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States. In some places they are made from pork ribs with skin attached and other meatier cuts rather than just rinds. The pork rind variant is the skin of the pork after it has been seasoned and deep fried often to a crispy, puffy state. Other styles may be fatty or meaty, not fried as much, and sometimes attached to ribs or other bones. Serving styles vary widely, including main course, side dish, filling for tortillas and other bread, the meat portion of stews, and as finger-food snacks.

Chicharron in Belize is also made from beef skin. In Brazil, it is known as torresmo. There are other variations of chicharrón made with chicken and fish. Quebec dish consisting of deep-fried salted fatback. It is prepared by washing and drying pork and cutting it into small pieces, which are seasoned with a mix of lemon juice and salt. Sometimes served with Pico de Gallo or Chirmol salsa.

Guatemala, these refer to a meatier part of the pork rind. In other places, carnitas generally refers to fried pork meat without skin or a stew-like dish made from it. Similar to the Mexican chicharron, its use in New Mexican cuisine is most commonly in bean burritos with chopped New Mexico chile. It is colloquially prepared by frying in a disco, a Wok-like pan made from a repurposed tractor disc blade.