Fresh Chicharones Recipe

Trim and score

Rinse the pork belly and pat dry with paper towels. Trim excess hanging pieces but keep a layer of fat. Score the skin lightly in a crosshatch pattern (do not cut all the way through) in 1/2- to 3/4-inch squares to help render fat and crisp the skin.

Cube pork

Cut the pork belly into roughly 1 to 1 1/4-inch cubes. Uniform pieces ensure even cooking and puffing.

Marinate briefly

Place pork cubes in a bowl. Sprinkle 2 tsp kosher salt, 1/2 tsp baking soda, minced garlic, 1 tsp black pepper and 2 tbsp white vinegar over the pork. Toss to coat evenly. Let sit 15–20 minutes at room temperature; baking soda helps the skin puff and the vinegar brightens flavor.

Transfer the seasoned pork cubes to a medium saucepan and add 4 cups water—enough to mostly submerge the pieces (water may not fully cover if pieces float). Bring to a gentle simmer over medium heat. Skim any foam that rises. Reduce heat to low and gently simmer, uncovered, until the pork is cooked through and has rendered some fat, about 30–40 minutes. The pieces will reduce slightly and the skin should feel firm but not yet crispy.

When done simmering, use a slotted spoon to transfer the pork to a wire rack set over a baking sheet to drain. Reserve rendered fat in the pan if desired for other uses. Let the pork cool and dry for at least 30 minutes (or refrigerate uncovered for 1–2 hours) — the drier the skin, the better it will puff when fried.

Heat 4–6 cups vegetable oil in a deep, heavy pot or Dutch oven to 275°F (135°C) for the initial frying stage. If you don’t have a thermometer, heat until small bubbles rise steadily from a wooden spoon handle.

Working in batches to avoid overcrowding, add a few pieces of cooled pork to the oil. Fry at 275°F for 8–12 minutes to render additional fat and further cook the interior. The pieces should be cooked through and slightly golden but not fully puffed.

Remove the pieces to a rack or paper towels to drain briefly. Increase the oil temperature to 375–400°F (190–200°C) for the final puffing step.

Return the partially fried pork to the hot oil in batches. Fry at 375–400°F until the pieces puff up, blister and become deeply golden and crackly, 1–3 minutes. Watch carefully—this step is quick. Use a slotted spoon to transfer chicharrones to a paper-lined tray or rack to drain.

Immediately while still hot, sprinkle with additional salt to taste and, if desired, a light dusting of chili powder or cayenne. Toss briefly so seasoning adheres.

Let the chicharrones cool slightly for 3–5 minutes (they will crisp further as they cool). Serve warm with lime wedges and optional chopped cilantro. Chicharrones are best eaten the same day; store leftovers in an airtight container at room temperature up to one day (they will lose some crispness).