Chicharô hu’itì, a southern and Paraguayan variation of chicharrón, blends flavors and traditions. Toasting the corn flour and seasoning the ribs creates a dish with authentic flavor and deep roots in the region's culinary culture. Serving it with cassava is a final touch that enhances its essence. A delight that unites past and present in each bite.
In Chicharô hu’itì, the ribs are cut into pieces and seasoned with salt and lime to taste.
They are baked until golden.
Meanwhile, the corn flour is toasted in a skillet.
In a deep bowl, the toasted corn flour is placed and the ribs are added, mixing them well.
Served with cassava to taste.
Chicharô hu’itì
Ingredients
1 kilogram of Pork ribs
500 grams of Corn flour
½ cup of Lime juice
1 pinch of Salt
Preparation
Step 1 : The ribs are cut into pieces and seasoned with salt and lime to taste.
Step 2 : They are baked until golden.
Step 3 : Meanwhile, the corn flour is toasted in a skillet.
Step 4 : In a deep bowl, the toasted corn flour is placed and the ribs are added, mixing them well.
Step 5 : Served with cassava to taste.
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