Crispy Pork Belly Chicharrones (Print-Friendly Format)
Golden pork belly chicharrones, fried until crispy and seasoned with garlic, lime, and bay leaves for bold flavor.
# Required Ingredients:
→ Main Ingredients
01 -
1.36 kg pork belly, skin on, in one piece
02 -
3 cloves garlic, unpeeled
03 -
2 bay leaves
04 -
Peel and juice of 1 lime
05 -
5 g salt
# How to Make It:
01 -
Slice the pork belly into strips approximately 5 cm wide. On the meaty side of each strip, cut deep slashes without piercing the skin.
02 -
Place the pork belly, garlic cloves, bay leaves, lime peel, lime juice, and salt into a large heavy pot.
03 -
Add enough water to barely cover the pork. Bring to a boil over medium heat.
04 -
Cook uncovered, stirring occasionally, until most of the water evaporates, about 40–50 minutes.
05 -
Reduce heat to medium-low and cook for 30 minutes, turning strips every 10 minutes to evenly render fat and start frying.
06 -
Continue frying for another 30 minutes, flipping with tongs to brown and crisp the pork on all sides.
07 -
Once the pork is dark golden, bubbly, and very crispy, transfer to a cooling rack with a slotted spoon. Rest for 10 minutes.
08 -
Cut into bite-sized pieces. Serve warm as a snack or allow to cool fully for later. Enjoy with salsa or your preferred accompaniments.
# Additional Information:
01 -
Watch attentively while frying, as chicharrones can burn quickly once crisp.
02 -
Use a splatter screen or lid when frying to minimize exposure to hot oil.
03 -
Avoid using paper towels for draining; a wire rack keeps chicharrones crispy.
04 -
Allow to cool slightly before eating for maximum crispness.
05 -
Reserve rendered lard for other preparations such as tamales or refried beans.