Английская Википедия:Chicharrón

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Шаблон:Short description Шаблон:Redirect Шаблон:Italic title Шаблон:More citations needed Шаблон:Infobox food Шаблон:Lang (Шаблон:IPA-es, plural Шаблон:Lang; Шаблон:Lang-pt Шаблон:IPA-pt; Шаблон:Lang-tl; Шаблон:Lang-ch) is a dish generally consisting of fried pork belly or fried pork rinds. Шаблон:Lang may also be made from chicken, mutton, or beef.

Name

Шаблон:Unreferenced section Шаблон:Lang, as a dish with sauce, or Шаблон:Lang as finger-food snacks, are popular in Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States. It is part of the traditional cuisines of Bolivia, Brazil, Portugal (where it is called Шаблон:Lang), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize and others. The singular form of the term or a variant of it is also used as a mass noun in Filipino and Tagalog, in which stand-alone plurals do not exist. Шаблон:Lang are usually made from various cuts of pork but sometimes with mutton, chicken or other meats. In some places they are made from pork ribs with skin attached and other meatier cuts rather than just rinds.

National variants

Шаблон:Unreferenced section 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. In Mexico, they are eaten in a taco or Шаблон:Lang with Шаблон:Lang. 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.

Belize

In Belize, Шаблон:Lang can be served with Шаблон:Lang (onion soup). Chicharron in Belize is also made from beef skin.

Bolivia

Шаблон:Lang is made of pork ribs seasoned with garlic, oregano and lemon. It is boiled then cooked in its own fat, adding beer or Шаблон:Lang to the pot for more flavor. Pork chicharrón is normally served only on Sundays and is eaten with Шаблон:Lang, a tomato salsa, and Шаблон:Lang, a type of corn (maize). There are other variations of chicharrón made with chicken and fish.

Brazil

In Brazil, it is known as Шаблон:Lang. The dish may be seasoned with garlic, pepper, and/or other spices. It is cooked in its own fat or oil; the finished product is typically complemented with a wedge of lime.

Canada

Шаблон:Lang is a traditional Quebec dish consisting of deep-fried salted fatback. It is generally served in cabanes à sucre (sugar shacks) in spring time, as a "palate cleanser" between maple syrup-laden foods.

Chile

Шаблон:Lang are made of fat, sometimes with a bit of meat, and are typically served with homemade bread.

Colombia

Шаблон:Lang is made from deep-fried pig skin with meat attached, but it can also be made from chicken skin. In the Caribbean coast, it is eaten along with Шаблон:Lang, Шаблон:Lang or boiled yuca at breakfast at home or at any time of the day at restaurants. It is eaten chopped as a stuffing in Шаблон:Lang. In Córdoba, it is also prepared in Шаблон:Lang. It is also part of Шаблон:Lang, a typical dish of Antioquia.

Costa Rica

Шаблон:Lang are made by frying pork (usually ribs) in fat, and are associated with several dishes. Most Costa Ricans eat them with Шаблон:Lang or lime juice and fried yuca, accompanied by tortillas. They are also a main ingredient in a popular dish called Шаблон:Lang, which also combines red beans, rice, and Шаблон:Lang.

Dominican Republic

Шаблон:Lang is usually eaten with tostones. 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.

El Salvador

Шаблон:Lang are often filled with chopped Шаблон:Lang as a stuffing.

Guam

The dish is known in the local Chamorro language as Шаблон:Lang, derived from the food's Spanish name.

Guatemala

Шаблон:Lang is eaten with tortillas, lime, guacamole, and moronga, and sometimes served with pico de gallo or Chirmol salsa. Also known as Шаблон:Lang in Guatemala, these refer to a meatier part of the pork rind. Where a Шаблон:Lang is, strictly speaking, skin and fat, Шаблон:Lang denotes skin with some meat as well. (In other places, carnitas generally refers to fried pork meat without skin or a stew-like dish made from it.)

Mexico

Besides Шаблон:Lang made from pig skin and fat, snack-food companies Barcel and Sabritas have commercialized vegetarian versions (primarily made of puffed cornmeal batter) with chile and lemon flavorings since the 1980s. Шаблон:Lang are also distributed by many salty snack companies in Mexico, sold in supermarkets, and made and sold by markets, Шаблон:Lang, and street vendors. Шаблон:Lang (Шаблон:Lang wrapped in a tortilla with some avocado, creamy cheese (such as Шаблон:Lang, Шаблон:Lang, or Шаблон:Lang), and sometimes, hot sauce) are popular as snacks, appetizers, or a main dish. Popular dishes that make use of Шаблон:Lang as a main ingredient include Шаблон:Lang and Шаблон:Lang. North Mexico is made with fried pork belly (and have more meat, than the south Mexico), is more based on Spanish torreznos.

Peru

Файл:ChicharronMote.JPG

Шаблон:Lang from the Ancash Region

Шаблон:Lang in Perú is made using what is called "country-style pork rib" in the United States. The rind (skin and attached fat) is not used at all; instead, the meat is boiled with seasonings and spices until no water remains and then fried in its own fat. It is often served as a breakfast or brunch food on a baguette with a relish made of red onion and lime juice. Шаблон:Lang can be eaten as an appetizer or snack, and the chicken variant can taste like fried chicken found in the United States. Sides include a kind of red onion relish, fried yuca, and other regional variants. Шаблон:Lang can also be prepared with fish rather than pork.

Philippines

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Various types of chicharon from the Philippines, including pork rind, chicken intestine, pork offal, and tuna skin

Файл:Ilocos Norte Currimao Sitio Remedios - Bagnet.jpg

Bagnet from Ilocos Norte, Philippines

Шаблон:Lang, less commonly spelled Шаблон:Lang, is ubiquitous, as it is a well-loved snack, and may be bought anywhere, from large supermarket chains to small neighborhood [[Sari-sari store|Шаблон:Lang store]]s and street vendors. It is popular as Шаблон:Lang or tapas food to be eaten while consuming alcoholic beverages. It is also used as a topping on many native vegetable and noodle dishes. Pork Шаблон:Lang is prepared by deep-frying dried pork rind with a little salt. It may be dipped in coconut vinegar spiced with soy sauce, chopped garlic and Шаблон:Lang chili peppers, or eaten with other condiments like Шаблон:Lang anchovies, Шаблон:Lang gravy sauce, or Шаблон:Lang papaya salad.

Aside from pork rind, chicken skin may also be made into Шаблон:Lang, whereas Шаблон:Lang—literally 'flower chicharrón', named for its distinctive shape—is made from pork mesentery.

Tuna-skin Шаблон:Lang is marketed as a healthier variation. In Cagayan, water buffalo hide is used to make Шаблон:Lang.

A distinct variant of Шаблон:Lang involves cooking pork loin and meat in the same way, becoming Шаблон:Lang. While similar and dissimilar to [[Crispy pata|crispy Шаблон:Lang]], it is more popular as a meal than finger food, and has found its way to contemporary dishes and restaurants. Bagnet originates from Ilocos where it has been served since the 1960s.

Puerto Rico

Шаблон:Lang is a popular dish in which green plantains, cassava, or breadfruit are fried then mashed with Шаблон:Lang and other ingredients. Шаблон:Lang Шаблон:Lang is found in Puerto Rican Шаблон:Lang, using a pork chop (Шаблон:Lang) with rib, fat, and skin still attached, then marinated. Шаблон:Lang Шаблон:Lang is deep-fried, forming Шаблон:Lang of crispy skin attached to the rib and pork-chop meat. The city of Bayamón – nicknamed the "city of Шаблон:Lang" – is famous for the Шаблон:Lang produced locally, as is the Guavate barrio in the city of Cayey. Шаблон:Lang is a popular ingredient in Puerto Rican rice with added sofrito, pigeon peas, spices and other ingredients. Rusiao de yuca like pasteles are made from grated cassava that has been dehydrated, toasted, then notably rehydrate with coconut milk into masa and seasoned with anise, mashed or finely chopped chicharrón, oregano among other ingredients. They are then wrapped in banana leaf and grilled.

Serbia

In Serbia they are called Шаблон:Lang. Usually made during the slaughter of pigs for the winter. Usually cooked with milk and lard to give them a nice gold color after they have been pressed through a pressure sift to make them have the texture of chips.

United States

US-style pork rinds are usually made from pig skin and fat without meat. They are commonly seasoned and sold in plastic bags, like corn and potato chips as a "junk food" item. Some brands in the Southwest use the Spanish term Шаблон:Lang, and Mexican-style Шаблон:Lang dishes are available in many Mexican and Southwestern restaurants in the region. In the Deep South, traditional home-cooked pork rinds are called cracklings or (colloquially) cracklins. They are made in a two-step process: the pork skin is first rendered and dried, and then fried and puffed.

In New Mexico, the term is often taken to mean just fried pork fat, sometimes with incidental bits of lean meat. Similar to the Mexican Шаблон:Lang, 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 Шаблон:Lang, a wok-like pan made from a repurposed tractor disc blade.

Uruguay

Шаблон:Lang are a byproduct of tallow making in Uruguay. Usually extracted from the softest fat of the cow located on the kidneys, this fat is known as grasa de pella. The pella is heated until melt and the solid residue are the chicharrones. Chicharrones are traditionally used as additive for a typical bread called rosca de chicharrones.

Venezuela

In central Venezuela, Шаблон:Lang are eaten with Шаблон:Lang and also commonly sold alongside main highways as snacks. The recipe usually produces crispy sizable portions of pork skin with the underlying meat. The Шаблон:Lang type are also made with pork skin and marinated in vinegar instead of deep fried. They are eaten as a snack.

Other countries

Pork rind is also eaten in many other countries in forms unrelated to the Шаблон:Lang tradition. For example, in Denmark, Шаблон:Lang is pork skin deep-fried with or without a layer of fat. It is usually eaten as a snack, like crisps (chips) or popcorn. At Christmas-time it is also traditional to eat fried strips of pork belly the skin on, with or without meat in addition to fat. In the countryside in Greece, during Christmas time people prepare "tsigarídes" which is deep fried pork belly skin. In the United Kingdom Pork Rinds are called "pork scratchings". They are a popular snack sold in pubs and bars, packaged in small plastic bags like potato crisps.

Similar foods

• Duros, also known as chicharrones
• Lechon kawali
• Philippine cuisine
• Torreznos
• Tocino
• Siu yuk

See also

• Latin American cuisine
• List of pork dishes