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Crispy Pork Belly Chicharrones Recipe

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5 from 127 reviews

Chicharrones Pork Belly Crackling is a deliciously crispy and flavorful pork dish made by slowly simmering pork belly with aromatic ingredients and then frying it until golden and bubbly. Perfect as a savory snack or appetizer, this recipe highlights the rich flavors of pork belly with a crispy crackling skin and tender meat.

Ingredients

Ingredients

  • 3 pounds pork belly, whole piece, skin on
  • 3 garlic cloves, left unpeeled
  • 2 bay leaves
  • 1 lime, peel and juice separated
  • 1 teaspoon salt

Instructions

  1. Slice the pork belly: Cut the pork belly into 2-inch wide strips. On the meaty side of each strip, make deep cuts without cutting through the skin to help the fat render and allow flavors to penetrate.
  2. Prepare the pot: Place the pork belly strips in a large heavy pot. Add the unpeeled garlic cloves, bay leaves, lime peel, lime juice, and salt for infusing flavor during cooking.
  3. Add water and boil: Pour enough water into the pot to barely cover the pork belly. Bring it to a boil over medium heat with the pot uncovered to start the cooking process and soften the pork.
  4. Simmer and reduce water: Cook uncovered, stirring occasionally, until most of the water has evaporated, which takes about 40 to 50 minutes. This step renders the fat and starts to cook the meat slowly.
  5. Lower heat and fry: Reduce the heat to medium-low. Continue cooking for 30 minutes, flipping the pork strips every 10 minutes to evenly render fat and initiate frying, allowing the skin to begin crisping up.
  6. Final frying: Continue to cook for an additional 30 minutes, frequently flipping the pork strips using tongs. Fry until the meat turns deep golden brown and the skin becomes crispy and bubbled, forming the classic chicharrones crackling.
  7. Remove and rest: Lift the chicharrones out of the pot using a slotted spoon. Place them on a cooling rack and let rest for 10 minutes to allow excess fat to drip off and the crackling to set.
  8. Serve: Cut into bite-sized pieces and serve warm. Alternatively, let cool to room temperature and store for later use as a crunchy snack or addition to dishes.

Notes

  • Make sure to make deep cuts on the meat side without piercing the skin to help the fat render properly.
  • Cook with the pot uncovered to allow water to evaporate and for frying to occur naturally in the rendered fat.
  • Flipping frequently in the last stages ensures even browning and crispy crackling.
  • Serve immediately for best texture; if storing, keep in an airtight container to maintain crispiness.

Find it online: https://forkvista.com/crispy-pork-belly-chicharrones-recipe/