Chicharrones Recipe

Trim and season

Pat the pork belly pieces dry with paper towels. Sprinkle the salt, black pepper, and garlic powder over all sides and rub gently so the seasoning adheres.

Combine in pot

Place the seasoned pork pieces in a medium saucepan or Dutch oven in a single layer. Add the water until the pork is mostly covered (about 3–4 cups depending on pan), add the bay leaves, green onions, and white vinegar.

Simmer

Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce heat to low to maintain a simmer, partially cover the pot, and simmer until the pork is tender and most of the water has evaporated (about 45–60 minutes). During this time the pork will render fat and the pieces should begin to become glossy and the liquid will reduce to a small amount. Stir occasionally to prevent sticking and to encourage even rendering.

Dry the pieces

When the liquid has mostly evaporated and the pork pieces are softened and coated in rendered fat (they may look braised), remove the pot from heat. Using a slotted spoon or tongs, transfer the pork to a rimmed baking sheet lined with paper towels. Reserve the rendered fat in the pot. Pat the pork pieces thoroughly dry on all sides with additional paper towels. Allow them to cool and air-dry for 20–30 minutes; drier surfaces yield crisper chicharrones.

Heat oil

Pour the reserved rendered pork fat and enough neutral oil into a heavy skillet or pot to reach about 1 to 1.5 inches up the side (you can supplement with neutral oil to reach required volume). Heat the oil over medium-high heat until it reaches 350°F (175°C) — if you don’t have a thermometer, heat until a small piece of pork sizzles vigorously on contact.

Fry in batches

Carefully add the pork pieces in a single layer without overcrowding (work in batches). Fry, turning occasionally, until the exterior is puffed, blistered, and deeply golden brown, about 3–6 minutes per batch depending on size. Use a slotted spoon to transfer cooked chicharrones to a wire rack set over a baking sheet or to paper towels to drain briefly.

Finish and rest

While still hot, sprinkle the chicharrones lightly with flaky sea salt to taste. Let them rest for 2–3 minutes to crisp further, then transfer to a serving platter. Serve warm with lime wedges if using.