Market Stall · Fried Pork
Chicharrón Cochabambino
Photo: Betytico / Wikimedia Commons · CC BY-SA 4.0
The pork is fried slowly in its own fat in a wide copper pan, a method locals say produces a different crackle than the quick deep-fry used elsewhere in Bolivia.
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.
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