Pork Belly Chicharrón Recipe

Prepare brine

In a medium saucepan combine 6 cups water, 2 tbs kosher salt, 1 tbs brown sugar, bay leaves, peppercorns, and smashed garlic cloves. Bring just to a simmer, stirring until salt and sugar dissolve. Remove from heat and cool to room temperature (about 30 minutes).

Brine pork

Place the pork belly pieces in a nonreactive container or zip-top bag. Pour the cooled brine over pork so pieces are fully submerged. Refrigerate and brine for 4–6 hours (up to overnight for more seasoning).

Rinse and dry

After brining, remove pork pieces and rinse thoroughly under cold water. Pat completely dry with paper towels. For best results, place on a wire rack set over a baking sheet and refrigerate uncovered for 2–12 hours to dry the skin and surface further; this helps achieve crispness.

Season

Lightly season the meat side (not the skin) with 1 tsp kosher salt, 1 tsp ground pepper, and 1/2 tsp ground cumin if using. Do not add oil to the skin—keeping it dry helps it puff and crisp.

Heat oil

Pour about 2 cups neutral oil into a heavy deep skillet or Dutch oven to achieve a 1 to 1½-inch oil depth. Attach a thermometer and heat oil over medium to medium-high until it reaches 325°F (163°C). If you don't have a thermometer, heat until oil shimmers steadily but is not smoking.

Initial fry (render fat)

Working in batches so pieces are not crowded, carefully add pork belly pieces skin-side down into the 325°F oil. Fry for 8–12 minutes, turning occasionally, until the fat has rendered and meat is tender and light golden. The goal is to melt and render much of the interior fat without burning the skin. Remove pieces to a wire rack set over a sheet pan to drain; keep warm. Increase oil temperature to 375°F (190°C).

Final fry (puff the skin)

When all batches have been rendered and oil is up to 375°F, return pork pieces to the hot oil, skin-side down first if possible. Fry for 2–4 minutes until the skin puffs, bubbles vigorously, and becomes deeply golden and crisp. Flip if needed to finish crisping the underside. Watch carefully — this stage is quick and can burn.

Drain

Using tongs or a slotted spoon, transfer chicharrónes to a paper towel–lined plate or wire rack and let drain for 2–3 minutes. Sprinkle immediately with 1/2 tsp coarse sea salt while still hot so it adheres.

Arrange chicharrónes on a platter. Squeeze lime wedges over them, scatter chopped cilantro if using, and serve with sliced hot peppers or hot sauce on the side. Serve hot for maximum crispness.