Chicharrones Recipe

Prepare pork

Trim any excessively thick pieces of fat so chunks are relatively even (1–1.5 inch). Leave skin attached if present — skin crisps to form the crackling. Pat pork pieces dry with paper towels.

Season pork: sprinkle the 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp ground cumin evenly over all pieces. Toss to coat and let sit 10–15 minutes while preparing braising liquid so seasoning begins to penetrate.

Braise to render fat and cook through

Place the seasoned pork pieces in a large wide, heavy-bottomed skillet or Dutch oven in a single layer as much as possible. Add the 2 cups water (or chicken broth), smashed garlic cloves, and 2 bay leaves. The liquid should come up about one-third to half the height of the pork—add slightly more liquid if necessary but do not submerge completely.

Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, cover partially (lid slightly ajar), and simmer gently for 45–60 minutes, turning pieces occasionally. The goal is to render fat, cook the meat through, and reduce the braising liquid to a thick glaze. When the liquid has nearly evaporated and pork is tender with most fat rendered, remove the lid and continue cooking over low heat until the pan is nearly dry and pieces begin to fry lightly in their own fat (about 10–15 more minutes).

Remove and discard bay leaves. Transfer pork pieces to a plate lined with paper towels to drain excess fat for 5 minutes. Reserve rendered fat in the pan (strain and keep if desired for frying).

Crisp the chicharrones

In a clean heavy skillet, add 1 cup vegetable oil or lard and heat over medium-high until shimmering and reaching 350°F (if using a thermometer). If you reserved rendered pork fat, you may use a mixture of fat and oil for more flavor (total ~1 cup).

Carefully add pork pieces in batches—do not overcrowd the pan. Fry 3–6 minutes per batch, turning occasionally, until the surface is deeply golden-brown and extremely crisp (skin should puff and crackle if present). Adjust heat as needed to avoid burning; keep oil between 320–375°F.

Use a slotted spoon to transfer finished chicharrones to a wire rack set over a baking sheet or to paper towels. Immediately sprinkle lightly with additional kosher salt to taste while still hot so salt adheres.

Squeeze fresh lime juice over the hot chicharrones if using. Garnish with chopped cilantro and serve with lime wedges on the side.

Tip: If you prefer an extra-puffy crackling, after the initial fry, let the pieces rest 3–5 minutes and return them briefly to very hot oil (375°F) for 20–60 seconds to inflate the skin.