Chicharron De Cerdo Recipe
Served with rice and bean
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Ingredients
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Chicharron
Rice
Beans
Method
Chicharron
- 1
Prepare the Pork Belly
Cut the pork belly into thick strips, about 1 inch wide. Ensure that you leave some skin on for that crispy texture.
- 2
Season the Pork
In a large bowl, mix the pork belly strips with salt, black pepper, and garlic powder. Set aside for at least 30 minutes to marinate.
- 3
Fry the Pork
In a large pot, heat the cooking oil over medium heat. Once hot, add the marinated pork belly strips, skin-side down. Fry until the skin is crispy and golden, about 10-15 minutes.
- 4
Drain and Crisp
Once the pork is cooked, remove it from the oil and drain on paper towels. For extra crispiness, you can return it to the hot oil for a few seconds.
Rice
- 5
Rinse the Rice
Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the water is absorbed and rice is tender.
- 7
Fluff the Rice
Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.
Beans
- 8
Soak the Beans
If using dried black beans, soak them in water overnight. If using canned beans, skip this step.
- 9
- 10
Mash (Optional)
If desired, you can mash some of the beans to create a creamier texture.
