Chichorra en Vara
The Quirky Foodster Team
Ingredients
- Pork belly or shoulder, cut into cubes — 600 g (1.3 lb)
- Garlic, minced — 4 cloves
- Lime juice — 2 tbsp
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Salt and pepper — to taste
Method
- Combine the pork cubes with garlic, lime juice, cumin, paprika, salt and pepper, and let marinate for at least 1 hour.
- Thread the pork onto skewers.
- Grill over hot charcoal (or a hot grill pan), turning occasionally, for 15–18 minutes until charred outside and cooked through.
- Serve hot.
Introduction: Crispy pork skewers grilled over open flame, a popular Panamanian street food especially found at fairs and roadside stalls.
Cultural Background: Grilled pork skewers are a common sight at Panamanian gatherings and roadside stalls, the pork seasoned simply and grilled until crisp and smoky, offering a satisfying, portable snack.
Tips: Marinate for as long as possible, even overnight, for the deepest flavour. Don't overcrowd the skewers — leave a little space between pieces for even charring.
Variations: Serve with patacones or a side of rice for a fuller meal. Adjust the spice blend to taste.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan for 2–3 minutes per side, or briefly under a hot grill.
FAQs:
Q: Can this be cooked indoors?
A: Yes, a hot grill pan or broiler can approximate the charcoal-grilled effect.
Q: What is this dish typically served with?
A: Patacones, rice or simply eaten on its own as a street snack.
- Pork belly or shoulder, cut into cubes — 600 g (1.3 lb)
- Garlic, minced — 4 cloves
- Lime juice — 2 tbsp
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Salt and pepper — to taste
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