Übersetzung für 'chicharron' von Englisch nach Deutsch

chicharron [a piece of fried (pork) cracklings­] [regional]

Griebe {f}gastr.

• His TV commercials for "Chicharron ni Mang Juan" run on Philippine television on all major networks nationwide.
• Similar to the Mexican chicharron, its use in New Mexican cuisine is most commonly in bean burritos with chopped New Mexico chile.
• "Yuca frita" is deep-fried cassava root served with "curtido" (a pickled cabbage, onion and carrot topping) and chicharron with "pepesca" (fried baby sardines).
• Tlacoyos are thicker than fresh corn tortillas and are stuffed with cheese, fava beans, cooked ground beans, chicharron, and other ingredients before being fried or toasted.
• Chichacorn, a portmanteau of "chicharron" and "corn", is a variant of cornick originating from the Ilocos region. It differs from cornick in that it is allowed to partially pop during frying.

• One of the most famous versions is filled with pieces of pork rind, called Chicharron.
• Flat corn bread. This dish includes chicharron (pork belly-fat) and cooked peeled corn. When possible, the peeled corn is roasted in clay pots, to provide even more flavor.
• In Bolivia, especially in the Cochabamba region, paila is used to cook chicharrón (pork cracklings).
• Honduras Independence Day festivities start early in the morning with marching bands. Each band wears different colors and features cheerleaders. Fiesta Catracha takes place this same day: typical Honduran foods such as beans, tamales, baleadas, cassava with chicharrón, and tortillas are offered.
• Nowadays, Cajatambo's vicinity is agricultural and pastoral. It is known for its cheeses, butter, manjar blanco and chicharrón, which are found at very economic prices.

• A popular variety of cornick is the lighter, chicharrón-like "chichacorn", a semi-popped style of cornick using glutinous corn from the Ilocos Region which is treated with lime before frying.
• In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of "bandeja paisa" "surtido" ("chicharrón").
• In the cuisines of Mexico and the Southwestern United States, it is often served with Mexican or Tex-Mex style dishes like enchiladas and chicharrón (pork rinds). The version typical of New Mexico consists mostly of green chile rather than tomatillos.
• Baja Med is a term conceived by Chef Miguel Ángel Guerrero that refers to fusion cuisine of Mexican cuisine, such as chicharrón and cotija cheese, with those of Mediterranean, such as olive oil, and Asian cuisine, such as lemongrass. Baja Med dishes showcase the fresh produce and seafood of Baja California.
• Moctezuma, San Luis Potosí is a town and municipality in San Luis Potosí in central Mexico. The current president is Chicharrón.

• Another typical Honduran dish is "yuca con chicharrón", which is served with lemon-dripped raw cabbage and diced tomatoes, topped with "chicharrones" (pork rinds).
• Pickling differentiates cueritos from chicharrón, which is fried pork skin. In Spain the chicharrón is the rind with fat still attached and cuerito is a rind with no fat attached. [...] In Mexico, chicharrón is the cuerito or pig skin fried to a crisp like cracklings in the southern states and cueritos is soft, deep fat fried pig skin, chopped and used for tacos.