Chicharrones (gf) Recipe
thick cut pork belly, smoked paprika aioli, herbs, sherry reduction
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Ingredients
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Pork Chicharrones
Smoked Paprika Aioli
Sherry Reduction
Herbs
Method
Prepare the Chicharrones
- 1
Prepare the Pork Belly
Preheat your oven to 250°F (120°C). Score the pork belly skin in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly with salt and black pepper. Place it in a roasting pan, skin side up, and roast for about 3 hours or until tender.
- 2
Fry the Chicharrones
Heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C). Cut the roasted pork belly into thick slices and fry them in batches until the skin is crispy, about 2-3 minutes. Drain on paper towels.
Make the Smoked Paprika Aioli
- 3
Combine Ingredients
In a bowl, whisk together egg yolks, minced garlic, and lemon juice. Slowly drizzle in the olive oil while whisking continuously until emulsified. Stir in smoked paprika and salt to taste.
Prepare the Sherry Reduction
- 4
Serve
- 5
Plate the Dish
Serve the crispy chicharrones topped with a drizzle of sherry reduction, a dollop of smoked paprika aioli, and sprinkle with fresh herbs.