Chicharrones Recipe
Served with flour tortillas. Serves 10-12
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Serving
Method
Preparation of Pork Belly
- 1
Cut the Pork Belly
Slice the pork belly into 1-inch cubes. Place them in a large bowl.
- 2
Season the Pork
Add 2 tablespoons of salt and 1 cup of lime juice to the bowl. Mix well to ensure the pork is evenly coated with salt and lime juice. Allow it to marinate for at least 1 hour, or overnight in the refrigerator for better flavor.
Cooking Chicharrones
- 3
Heat the Oil
In a large heavy-bottomed pot, heat 2 cups of vegetable oil over medium heat until it reaches 350°F (175°C).
- 4
Fry the Pork
Carefully add the marinated pork belly cubes into the hot oil. Fry in batches to avoid overcrowding the pot. Fry until the pork is golden brown and crispy, which should take about 10-15 minutes per batch.
- 5
Drain the Chicharrones
Once golden brown, use a slotted spoon to remove the chicharrones from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- 6
Prepare the Tortillas
Warm the flour tortillas in a skillet over low heat for about 30 seconds on each side until they are warm and pliable.
- 7
Serve
Serve the crispy chicharrones with warm flour tortillas, salsa, and guacamole on the side. Enjoy!
