I have to confess, I’m not the biggest fan of bacon. Don’t get me wrong, I wouldn’t say no to bacon, but I’m not going crazy about it either. I much prefer a nice, juicy slab of pork belly. How to make pork belly even better? How about deep fry it?
I’ve recently had the fortune of trying this dish at Chicha. They are a small casual spot located on Broadway, near Main Street, specializing in Peruvian food. They used to be dinner only, but have recently started lunch service as well. I had their Chicharron (aka deep-fried pork belly) and Pollo Crema Empanadas off of their lunch menu.
This consisted of three large pieces of crispy pork belly that’s served with yam puree. The pork belly was just fantastic: it was nice and crispy on the outside while tender and juicy on the interior, and was covered in a sweet glaze. I also quite enjoyed the yam puree, which was smooth and had a nice sweetness.
Pollo Crema Empanadas ($18):
This consisted of two empanadas filled with smoked chicken, and is served with a small side of salad. The empanadas had a quite flaky and tender crust, and a good amount of filling. The chicken had a nice smokey flavour; oddly I actually found it to taste a bit like salmon (if you didn’t tell me what it was, I might have thought that it was salmon). I did find it to be a bit dry unfortunately (I’m pretty sure that they use breast meat).
While I found the empanadas at Chicha to be a bit dry, their chicharron were a revelation. The prices are a bit higher, but not overly so, and the service is quite friendly. I’d definitely recommend checking this place out just for the chicharrons alone.