Kitchen World Tour: Chile

World Kitchen Tour Day 34: Chile

Entree: Cheviche

Main: Pork Belly Asado, Pedre Salsa and Sopaiillas

Cheviche is fresh fish cooked by adding lime/lemon juice. The acid cooks the fish. Chilean Cheviche is different to Peruvian cheviche, and it has less ingredients. Peruvian cheviche usually has extra things like sweet potato and corn, whilst the Chilean version just has some coriander, onion, chilli and capsicum. I love cheviche.

The Asado Marinated Pork Belly is a Chilean BBQ. This dish was made from pork belly marinated for a day in vinegear and spices, then slow cooked for three hours.

Chilean Sopaipillas are a pumpkin donut containing pumpkin, flour and salt that are deep fried. They can be used as a savoury or a sweet dish in Chile. It depends on what you serve them with.

I served a Chilean Salsa with the BBQ.

Next up: China

Chilean Pork Belly Asado (BBQ)