Chicharrones Recipe

Trim and score

Pat the pork belly dry with paper towels. Trim any excessively thick fat or ragged edges so pieces will cook evenly. Cut the pork belly into 1½-inch wide strips, or into 1–1½ inch cubes—uniform pieces give even frying. Lightly score the skin (if keeping whole pieces with skin) in a crosshatch pattern taking care not to cut through to meat.

Marinate

In a bowl combine orange juice, lime juice, minced garlic, 1 tablespoon kosher salt, black pepper and 1 tablespoon vegetable oil. Add the pork pieces and toss to coat. Cover and refrigerate for 1–2 hours (no more than 4 hours). The citrus helps tenderize and flavor the meat; do not over-marinate or the texture will become mushy.

Dry thoroughly

Remove pork from marinade and place on a rack over a sheet pan. Pat the pieces very dry with paper towels—moisture will prevent crisping and cause oil to splatter. Let air-dry in refrigerator uncovered for 30–60 minutes if time allows to further dry the surface.

Mix dry rub

In a small bowl combine baking soda, cornstarch, smoked paprika, ground cumin, oregano and 1 teaspoon salt. The baking soda raises pH at the surface and helps a crisper texture; cornstarch absorbs moisture and helps a light crust.

Coat pork

Toss the dried pork pieces with the dry rub mixture until evenly and lightly coated. Shake off any excess; you want a thin dusting, not a heavy breading.

Heat oil

Pour 3–4 cups of neutral oil into a deep, heavy pot or Dutch oven, filling no more than half full. Attach a thermometer and heat the oil to 300°F (150°C). Use medium heat and be careful—hot oil is dangerous.

Render and blanch (first fry)

Working in batches (do not overcrowd), add pork pieces to the oil and cook at 300°F for 10–12 minutes. This lower-temperature fry renders fat and cooks pork through without over-browning. Pork will release some fat and begin to sizzle steadily. Remove pieces with a slotted spoon to a wire rack set over a sheet pan; let rest 5 minutes.

Increase heat

Raise the oil temperature to 375°F (190°C). Allow to stabilize for a few minutes before the final fry.

Crisp (second fry)

Return pork pieces to the hot oil in small batches and fry 2–4 minutes, stirring gently, until puffy, blistered and deeply golden-brown. Fry until the exterior is crackly and crisp. Remove with a slotted spoon and drain on a rack or paper towels.

Season while hot

Immediately sprinkle the hot chicharrones with a pinch of coarse sea salt (and additional smoked paprika or lime zest if desired). Let cool slightly so they set up and become extra crisp.

Transfer chicharrones to a serving bowl or platter. Serve with lime wedges to squeeze over the cracklings and with salsa verde or your preferred hot sauce. They are best eaten the same day while still crisp. Store any cooled leftovers in a single layer in an airtight container at room temperature for up to 1–2 days; re-crisp in a hot oven (400°F/200°C) for 5–8 minutes if needed.