Colombian – Style Chicharron Recipe

Trim and score

Trim the pork belly to remove any particularly thick fat pockets or ragged edges so it will lay flat. Pat the skin and flesh dry with paper towels. Using a sharp knife, score the skin in a shallow crosshatch or parallel cuts about 1/4 inch apart; be careful not to cut into the meat — the scores help render fat and crisp the skin.

Season and marinate

In a small bowl, mix kosher salt (reserve about 1/2 tbs to rub into the skin at the end), ground black pepper, minced garlic, ground cumin, dried oregano, and lime juice. Rub the mixture over the meat side of the pork belly (not the skin). Lightly brush the skin with 2 tsp vegetable oil and sprinkle the reserved 1/2 tbs kosher salt into the scores on the skin. Place the pork belly uncovered in the refrigerator for at least 2 hours and up to overnight to dry the skin slightly — this helps achieve extra crispiness.

Poach to render fat

Place the pork belly in a large heavy skillet or saucepan and add 3 cups water, bay leaves, whole peppercorns, and 1 tablespoon salt. Add enough water to mostly submerge the meat but not cover the skin entirely (skin should remain mostly exposed). Bring to a gentle simmer over medium heat, then reduce heat and simmer gently for 25–30 minutes. This poaching step renders some fat and firms the meat without toughening it.

Dry and cool

Carefully remove the pork belly from the poaching liquid and place on a wire rack set over a sheet pan. Pat dry thoroughly with paper towels. Let cool to near room temperature, then refrigerate uncovered for 30–45 minutes if possible to further dry the skin. Meanwhile, heat neutral oil in a deep heavy pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature.

Deep-fry to crisp

Cut the pork belly into 1–1.5 inch pieces (bite-size chicharrones) or larger pieces depending on preference. Working in batches to avoid crowding, carefully lower pieces skin-side up into the hot oil. Fry for 4–6 minutes per batch, turning occasionally, until the skin is deeply puffed and blistered and the exterior is deeply golden and crisp. Internal pieces should be cooked through and the fat rendered. If pieces are not puffing as desired, a short increase to 375°F (190°C) for the last 1–2 minutes can help, but watch closely to avoid burning.

Drain and rest

Using a slotted spoon, transfer fried chicharrones to a wire rack over a sheet pan or paper towels to drain. Immediately sprinkle lightly with a pinch of salt to taste while still hot. Let rest 2–3 minutes before serving — they will crisp further as they cool slightly.

Cook aromatics

In a small skillet, heat 1 teaspoon olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 3–4 minutes. Add the garlic and cook 30 seconds more until fragrant.

Blend sauce

Place the cooked onion and garlic, the stemmed red chilies, chopped tomatoes, white vinegar, sugar, salt, and lime juice into a blender or food processor. Blend until smooth or to your preferred texture. Taste and adjust heat or salt. If the sauce is too thick, add 1–2 tablespoons water and pulse.

Finish and rest

Transfer the sauce to a small bowl and let it sit 10–15 minutes for flavors to meld. Refrigerate for up to 5 days. Serve at room temperature with the chicharrones.

Arrange the chicharrones on a platter with lime wedges and chopped cilantro. Serve hot with arepas or warm corn tortillas and the prepared hot sauce on the side. Squeeze lime over the chicharrón before eating and dip in the hot sauce as desired.