Cádiz-Style Slow-Roasted Pork Slices (Chicharrones de Cadiz)
Thin slices of cured pork arranged on the plate, topped with pieces of crunchy bread, whole almonds, and two green chillies. The dish is finished with a drizzle of olive oil.
The tapas dictionary
- Chicharrones
- Chicharrones are pieces of pork skin and fat, fried until crisp. They are eaten as an appetizer or tapa, often accompanied by a drink. Their preparation is traditional in many regions of Spain and Latin America.
- Guindilla
- A guindilla is a type of small, hot chili pepper. It is often pickled in vinegar and used as a condiment or ingredient in Spanish dishes. It is typically eaten as an appetizer, sometimes with a drink like vermouth or beer, and originates from Navarra.