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Ingredients
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Chicharron Ingredients
Method
Cooking Directions
- 1
Prepare the Pork
Start by cutting the pork belly into 1-inch strips. Score the skin with a sharp knife, being careful not to cut into the meat. Rub salt all over the pork, especially into the scored skin. Let it sit for at least 30 minutes.
- 2
Boil the Pork
In a large pot, add the pork belly and enough water to cover it. Bring to a boil and then reduce heat to low. Simmer for about 1-2 hours, until the pork is tender. Remove the pork from the pot and let it cool.
- 3
Fry the Pork
In a deep skillet or pot, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the pork belly pieces, skin side down. Fry until the skin is crispy and golden brown, about 5-10 minutes. Flip the pieces and fry the other side for another 5 minutes.
- 4
Drain and Serve
Remove the chicharron from the oil and let it drain on paper towels to absorb excess oil. Serve hot with lime wedges on the side.