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Crispy Pork Belly Chicharrones Recipe

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4.4 from 78 reviews

Chicharrones Pork Belly Crackling is a savory, crispy treat made by slow-cooking pork belly until the skin is perfectly bubbled and crackling-crisp. This traditional recipe infuses rich flavors from garlic, bay leaves, and lime, delivering a deliciously crunchy and flavorful snack or appetizer that highlights the luscious texture of pork belly combined with irresistible crackling.

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. Prepare the Pork Belly: Slice the pork belly into 2-inch wide strips. On the meaty side of each strip, make deep cuts into the flesh without cutting through the skin. This helps the fat render and the flavors to penetrate deeply during cooking.
  2. Combine Ingredients in Pot: Place the pork belly strips in a large heavy pot. Add unpeeled garlic cloves, bay leaves, lime peel, lime juice, and salt around the pork to infuse aromatics and seasoning.
  3. Add Water and Boil: Pour enough water into the pot to barely cover the pork belly strips. Bring the pot to a boil over medium heat with the lid off, allowing water to start evaporating and the pork to slowly cook.
  4. Simmer and Reduce Liquid: Cook uncovered for about 40 to 50 minutes, stirring occasionally, until most of the water has evaporated. This helps tenderize the meat and begins rendering of fat under gentle heat.
  5. Lower Heat and Render Fat: Reduce the heat to medium-low and continue cooking for 30 minutes more, flipping the pork strips every 10 minutes to ensure the fat renders evenly and the meat starts crisping.
  6. Fry the Pork Belly: Cook for an additional 30 minutes while frequently flipping the pork strips with tongs. This step crisps the pork skin into deep golden brown, bubbly crackling texture.
  7. Drain and Rest: Remove the pork chicharrones from the pot with a slotted spoon and place them on a cooling rack. Let rest for 10 minutes to firm up and allow the excess fat to drain.
  8. Serve: Cut the rested chicharrones into bite-sized pieces. Serve warm for best texture, or let cool to room temperature before storing for later consumption.

Notes

  • Deep cuts on the meat side prevent the skin from tearing and help fat render properly.
  • Cooking uncovered allows the water to evaporate, concentrating flavors and aiding fat rendering.
  • Flipping the pork regularly ensures even cooking and crisping on all sides.
  • Resting on a rack prevents sogginess and helps crackling maintain crisp texture.
  • Store leftover chicharrones in an airtight container at room temperature or refrigerated, then reheat gently to restore crunch.

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