Chicharrones Recipe

Cut and prepare

Trim excess ragged edges but keep the skin and a mix of fat and meat on each piece. Cut the pork belly into 1–1.5 inch cubes so each piece has skin, fat, and some meat.

Make brine

In a large pot, combine 6 cups water, 2 tbsp kosher salt, 1 tbsp sugar, 2 bay leaves, 1 tsp peppercorns, and 4 smashed garlic cloves. Heat gently and stir until salt and sugar dissolve; do not boil vigorously—just warm is fine. Remove from heat and cool to room temperature, then chill in refrigerator until cold (about 30–45 minutes).

Brine the pork

Place pork cubes in the chilled brine, fully submerged. Cover and refrigerate for 4–8 hours (overnight is acceptable for deeper seasoning, but 4 hours is sufficient).

Drain and dry

Remove pork from brine and pat each piece very dry with paper towels. Place pieces on a wire rack set over a sheet pan and refrigerate, uncovered, for at least 4 hours or up to overnight to dry the skin. Proper drying helps the skin puff and crisp during frying.

Season

Just before frying, sprinkle the pork pieces evenly with 1 tsp kosher salt, 1 tsp ground black pepper, and, if using, 1 tsp ground cumin and 1 tsp chili powder or smoked paprika. Rub seasonings lightly so they adhere but do not soak the skin—keeping the skin dry is important.

Heat oil

In a large heavy-bottomed pot or deep fryer, pour in 4 cups neutral oil. Attach a thermometer and heat oil to 275°F (135°C). Use a pot-sized amount of oil so pieces can be partially submerged with room to move; you will do a two-stage fry.

Low-temperature render

Working in batches so you don’t overcrowd, add pork pieces skin-side down first into the 275°F oil. The goal is to slowly render fat from the pieces without violently puffing the skin. Fry for 12–18 minutes, turning occasionally so pieces brown lightly and release fat. The pork will look rendered and the skin will begin to tighten but not yet puff fully.

Rest between fries

Remove pieces to a wire rack set over a sheet pan to drain the rendered fat. Let them rest 5–10 minutes while you bring the oil temperature up for the final fry.

High-temperature puff

Increase oil temperature to 375–400°F (190–205°C). When the oil reaches temperature, return the pork in small batches. Fry for 1–3 minutes, turning if needed, until the skin puffs and becomes deeply golden and crisp. Watch carefully — puffing happens quickly.

Drain and season

Using a slotted spoon, transfer chicharrones to a wire rack or paper towels to drain. While still hot, sprinkle with the 1 tsp cracked kosher salt reserved for finishing. Let cool slightly; they will crisp further as they cool.

Serve

Serve chicharrones warm or at room temperature with lime wedges. Squeeze lime over the pieces just before eating for brightness. Store cooled chicharrones in an airtight container at room temperature for up to 2 days (they lose peak crispness after that).