{"id":767,"date":"2026-10-07T08:42:55","date_gmt":"2026-10-07T08:42:55","guid":{"rendered":"https:\/\/tequendama.es\/?p=767"},"modified":"2026-10-07T08:42:55","modified_gmt":"2026-10-07T08:42:55","slug":"chicharron-colombiano","status":"publish","type":"post","link":"https:\/\/tequendama.es\/en\/chicharron-colombiano\/","title":{"rendered":"Colombian chicharr\u00f3n: what it is and how to eat it"},"content":{"rendered":"

Colombian chicharr\u00f3n<\/strong> is a piece of pork belly cooked and fried until it's crispy outside and juicy inside. It's one of the stars of bandeja paisa and is also eaten as a starter, with arepa and lime. At Tequendama Las Rozas, we serve it caramelized with panela and dark beer.<\/p>\n\n\n\n

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At a glance<\/h2>\n\n\n\n
What it is<\/td>Cooked and fried pork belly<\/td><\/tr>
Where it's from<\/td>From all over Colombia, closely tied to paisa cooking<\/td><\/tr>
Eaten with<\/td>Arepa, lime and, in the bandeja paisa, beans and rice<\/td><\/tr>
At Tequendama<\/td>Caramelized chicharr\u00f3n at Las Rozas; also in the cazuela, the Burger El Salto and the chicharr\u00f3n ceviche<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n

Chicharr\u00f3n here and there<\/h2>\n\n\n\n

In Spain, chicharr\u00f3n means different things depending on the region: fried pork rinds, or pressed pork. The Colombian kind is something else: a piece of pork belly, often with the skin on, simmered and then fried in its own fat until the skin puffs up and crackles.<\/p>\n\n\n\n

Tequendama's chicharr\u00f3n<\/h2>\n\n\n\n