Chicharrones Recipe

Trim and score

Trim any extremely thick hard rind or excess hard fat, leaving the skin and a good layer of fat. Cut the pork belly into roughly 1–1.5 inch (2.5–3.8 cm) cubes so they will render evenly.

Pat the pork cubes very dry with paper towels. Place in a bowl large enough to toss.

Sprinkle the kosher salt, baking soda, garlic powder, and black pepper over the pork. Add the vinegar and toss thoroughly to coat each piece. The vinegar and baking soda will help tenderize and encourage crisping of the skin.

Cover and refrigerate for at least 1 hour and up to 4 hours. If refrigerating longer than 1 hour, place pieces on a rack set over a sheet pan so air circulates and the skin dries slightly.

Transfer the marinated pork to a medium pot or deep skillet in a single layer. Add 1 cup of water — just enough to come up about 1/8–1/4 inch on the bottom so the pork can begin to steam and render fat without frying immediately.

Bring to a simmer over medium heat. Reduce heat to low, partially cover, and gently simmer for 25–35 minutes, turning pieces occasionally, until the fat has rendered, the meat is tender, and the skin begins to separate and look a little drier. The water should evaporate by the end of this step; if not, remove the lid and continue cooking until mostly dry.

Carefully transfer the pork pieces to a wire rack set over a sheet pan, skin-side up, and allow to cool to room temperature for 15–20 minutes. For best results, refrigerate uncovered for 1–2 hours to dry the skin further (optional but recommended).

Pour the neutral oil into a heavy Dutch oven or deep pot to a depth of about 2–3 inches (enough to cover the pork pieces). Attach a thermometer to the pot. Warm the oil over medium heat until it reaches 325°F (163°C).

Working in small batches (do not overcrowd), carefully add several pork pieces to the oil. The oil will bubble vigorously as remaining moisture releases; allow the temperature to stabilize around 300–325°F (149–163°C). Fry for 8–12 minutes, turning occasionally, until the pieces are deeply golden and the skin has puffed and crisped. Smaller pieces will finish sooner.

Use a slotted spoon or spider to remove the chicharrones and transfer them to a wire rack set over a sheet pan to drain. Repeat with remaining pieces.

If some pieces are not fully crisp, increase the oil temperature to 350–375°F (177–190°C) and return pieces for 1–2 minutes to finish crisping — watch closely to avoid burning.

While still hot, season the chicharrones lightly with extra kosher salt to taste so the salt adheres to the hot surface.

Serve immediately with lime wedges for squeezing, optional hot sauce, and chopped cilantro if desired. Chicharrones are best eaten the day they are made for maximum crispness.

Leftovers: store completely cooled chicharrones in an airtight container at room temperature for up to 1 day. To re-crisp, warm briefly in a 350°F (177°C) oven for 5–8 minutes.