Chicharrones de cerdo con pure de patatas

  1. !!!Hola amiga, amigo y amigue de COCINA DE TO2!!!

Hoy te traigo un plato muy típico de el mundo hispanoamericano, chicharrones de cerdo con una sugerencia de combinación de sabores de COCINA DE TO2 acompañándolo con bolas de puré de patatas con mantequilla.

Recuerda de ver al final de el post los consejos culinarios útiles para desempeñarte bien mientras disfrutas cocinando y degustando lo que en realidad tu cuerpo te pide comer.

El chicharrón se come mucho en Colombia a cualquier hora del día como desayuno, almuerzo o comida con arepas o frijoles, donde hay varias formas para prepararlos. Algunas personas los fríen en aceite, otras los cuecen primeramente en agua en una sartén untándolos previamente con bicarbonato de sodio y luego lo frien para que queden más crujientes.

También en la isla de Cuba este es un plato muy frecuente, que en el siglo XX siempre se cocinó como un subproducto del cerdo para comer como aperitivo y se hacía siempre usando la piel y el gordo del cerdo sin la carne con el objetivo de sacarle la grasa que luego se empleaba para preparar otras comidas.

La situación actual de la isla con la carne de cerdo es crítica porque hay una gran escasez de ella y de otros alimentos en la población por lo que un plato de chicharrones en estos momento resulta un auténtico lujo.

La propuesta que te traigo hoy para que hagas tus chicharrones en casa es un poquito de Colombia, Cuba y Alemania. Hoy te traigo chicharrones de panceta cortadas al estilo alemán en lonchas delgadas. Normalmente los alemanes preparan estas lonchas de panceta de cerdo en las parrilladas.

Como sabes, normalmente las parrilladas se hacen fuera de la casa en el jardín. Hoy te ofrezco la posibilidad de preparar esta panceta de cerdo dentro de la casa y de forma muy rápida para que te queden como «Paraiso divino en la Tierra».

Chicharrones de panceta de cerdo.

«CHICHARRONES DE PANCETA DE CERDO CON PURE DE PATATAS».

INGREDIENTES ( para tres comensales )

a)- PARA LA DECORACIÓN DEL PLATO

  • – 3 tomates
  • – 3 trozos de pepino
  • – 3 cucharadas de aceite
  • – 1 sobrecito de sazonador
  • – la mitad de un limón.

b)- PARA EL PURE DE PATATAS

  • – 9 patatas medianas
  • – 2 Cucharadas de mantequilla.
  • – 1 cucharadita rasa de sal.
  • – 1 o 2 dientes de ajo.

c)- PARA LOS CHICHARRONES

  • – 8 lonchas delgadas de panceta de cerdo
  • – 1/3 litro de aceite vegetal.
  • – 3 cucharadas de sal
  • – salsa de Chile a gusto.

PREPARACIóN.

  • 1- Para preparar los platos, donde vas a servir la comida, corta los tomates a la mitad luego en media ruedas y después en cuartos de ruedas y distribuyelos en el borde de los platos como aparece en la foto. Corta los trozos de pepinos semi pelados en cubos pequeños y colócalos en los platos como se ve en la foto. Sazona el tomate y el pepino con el aceite de oliva, el limón y el sazonador.
Preparacion de la decoración del plato con tomate y pepino.
  • 2)- Lava, pela las patatas, córtalas a la mitad ponlas a hervir, agrega los dientes de ajo enteros pelados y cuando puedas atravesar las patatas con un tenedor es que están listas. Escurre el agua de las patatas y prepara con las dos cucharadas de mantequilla y un tenedor el puré de patas. Agrégale poca sal.
  • 3)- Abre el paquete de panceta de cerdo, prende la hornilla y agrega en la olla pequeña 1/3 de litro de aceite vegetal.
Paquete de lonchas de panceta de cerdo abierto y 1/3 de litro de aceite vegetal en olla pequeña sobre la hornilla prendida.
  • 4- Corta las lonchas de panceta de cerdo en trozos aproximadamente de 7 cm de largo y agrégale suficiente sal.
Lonchas de panceta de cerdo como vienen en el paquete del mercado.

 

Lonchas de panceta de cerdo cortadas en trozos de aproximadamente 7 cm de largo para hacer los chicharrones.
  • 5)- Ve friendo de cinco en cinco los trozos de panceta. Inicialmente tapa la olla con su tapa durante un minuto. Luego remueve los chicharrones con una espumadera y con la ayuda de la rejilla metálica de acero inoxidable protege tus manos y tu cara de alguna eventual salpicadura.
Friendo de cinco en cinco los trozos de panceta de cerdo.

 

Inicialmente tapa la olla durante un minuto.

Destapa la olla para remover con una espumadera los chicharrones mientras proteges tus manos y tu cara de alguna eventual salpicadura con la rejilla metálica.
  • 6)- Cuando los chicharrones estén dorados, es señal de que están listos. Sácalos con una espumadera y colocalos en un plato sobre papel de cocina para absorber el aceite sobrante y continua friendo de cinco en cinco.
Chicharrones listos para sacar de la olla.

 

Chicharrones colocados en un plato sobre papel de cocina para escurrir el aceite sobrante.

6)- Moldea con las manos limpias o con guantes las bolas de puré de patata, colócalas en los platos y luego colocas los chicharrones, agrega un chorrito de salsa de chile como y el está en la foto y el plato  ya está listo para comer.

Chicharrones de panceta de cerdo con bolas de puré de patatas con mantequilla

COSEJOS CULINARIOS

  1.  En la preparación de este plato trata de que el puré de patatas te quede bajo de sal, ya que combina mejor al paladar con el sabor de los chicharrones más bien salado.
  2. La panceta de cerdo es bueno que la uses el mismo día o como máximo al siguiente día de comprada si la tienes en el refrigerador, porque así el sabor de los chicharrones será mejor que si la guardas por varios días en refrigeración.
  3. En algunas regiones del planeta las personas recuperan para usar nuevamente el aceite con la grasa del cerdo que queda en la olla si no está muy quemado. En los países ricos este aceite generalmente se desecha. En este último caso es aconsejable tener un recipiente recolector de aceite quemado de 10 o 20 litros de capacidad para entregarlo periódicamente a puntos recolectores que existen en las ciudades, donde se le da el tratamiento necesario para ayudar a no contaminar el planeta.
  4. Al hervir las patatas échale uno o dos diente de ajo pelados enteros. El ajo le potencia el sabor a las patatas.

Recuerda que tus experiencias y recomendaciones culinarias enriquecen el contenido de esta página.

Un cálido abrazo de COCINA DE TO2

Jorgeluis.

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