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Crispy Pork Belly Chicharrones Recipe

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Chicharrones Pork Belly Crackling is a crispy, flavorful snack made by slowly boiling and then frying thick strips of pork belly until the skin is bubbly and crunchy. This traditional recipe uses simple ingredients like garlic, bay leaves, lime, and salt to enhance the rich taste of pork belly, resulting in a deliciously addictive treat perfect for snacking or serving with dips.

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: Slice 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 render the fat evenly during cooking.
  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 to the pot, distributing the aromatics evenly.
  3. Add Water and Boil: Pour in enough water to barely cover the pork belly. Bring the mixture to a boil over medium heat with the pot uncovered, ensuring the flavors start to infuse.
  4. Simmer and Evaporate: Cook uncovered, stirring occasionally, until most of the water has evaporated; this will take about 40 to 50 minutes. This step starts the rendering of the fat.
  5. Reduce Heat and Render Fat: Lower the heat to medium-low and continue cooking for an additional 30 minutes. Flip the pork strips every 10 minutes to promote even fat rendering and avoid burning.
  6. Fry Until Crispy: Keep cooking for another 30 minutes, flipping the pork frequently using tongs. Fry the pork until the meat is deep golden brown and the skin becomes crispy and bubbled, developing the classic crackling texture.
  7. Rest and Serve: Using a slotted spoon, lift the chicharrones out of the pot and place them on a cooling rack to rest for 10 minutes. Cut into bite-sized pieces and serve warm, or let cool completely and store for later enjoyment.

Notes

  • Make sure not to cut through the skin when scoring the pork belly to ensure the crackling forms properly.
  • The slow evaporation and frying process allows the fat to render out, making the pork belly crispy without needing to deep fry.
  • Resting on a cooling rack prevents the cracklings from becoming soggy by allowing excess fat to drip away.
  • Store cooled chicharrones in an airtight container for up to 3 days to maintain their crispiness.
  • Adjust the salt amount to your preference before cooking.

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