Chicharrón Recipe
Crispy fried pork belly served with a side of salsa criolla.
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Ingredients
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For the Chicharrón
For the Salsa Criolla
Method
For the Chicharrón
- 1
Prepare the Pork Belly
Begin by cutting the pork belly into smaller, manageable pieces, approximately 5x5 cm. This will help them fry evenly.
- 2
Season the Pork
Rub the pieces of pork belly generously with salt, ensuring all sides are covered. Let it sit for about 30 minutes to absorb the salt.
- 3
Boil the Pork
In a large pot, combine the seasoned pork belly and water. Bring to a boil over medium heat. Reduce heat and simmer for 45 minutes, allowing the pork to cook through and tenderize.
- 4
Cool and Dry
Once cooked, remove the pork belly from the pot and let it cool. Pat dry with paper towels to remove excess moisture, which helps achieve crispiness when frying.
- 5
Fry the Pork
In a deep frying pan or pot, heat the vegetable oil to 180°C (350°F). Carefully add the pork belly pieces in batches, frying until they are golden brown and crispy, about 5-7 minutes per batch.
- 6
Drain and Serve
Once fried, remove the chicharrón pieces and place them on a plate lined with paper towels to drain excess oil. Serve immediately.
For the Salsa Criolla
- 7
- 8
- 9
Season the Salsa
Squeeze the juice of the lime over the mixture and add salt. Toss everything together until well combined.
- 10
Let It Rest
Allow the salsa criolla to sit for about 10 minutes to let the flavors meld before serving.
