Chicharrón Recipe

Prepare and marinate pork

Trim excess extraneous fat if needed but keep skin and a good layer of fat. Pat pork pieces dry. Rub with 1 tablespoon salt, black pepper and minced garlic. Add orange juice, massage into meat and let marinate 30–60 minutes at room temperature or up to 4 hours refrigerated.

Braise

Place marinated pork pieces skin-side up in a wide heavy skillet or Dutch oven. Add 500 ml water — the liquid should come about halfway up the pieces but not cover the skin. Sprinkle remaining 1 tablespoon salt over the pieces. Bring to a gentle boil over medium-high heat, then reduce to low and simmer, uncovered, for 45–60 minutes until the liquid has mostly evaporated and the pieces are tender. Turn pieces once during braising so they brown lightly on both sides.

Render and dry

After most liquid evaporates, increase heat to medium-high and cook the pieces in their rendered fat, turning occasionally, until the surface reduces, sizzles and the skin begins to blister and turn translucent (about 10–15 minutes). Remove pork pieces to a wire rack set over a sheet pan and let cool 10 minutes; this helps excess fat drip off and the skin to firm slightly.

Crisp by frying

Heat vegetable oil in a deep pot or heavy pan to 180°C (350°F). Fry the pork pieces in batches, skin-side down first, 2–4 minutes per side until the skin is deeply golden and extremely crisp. Use a thermometer if possible and adjust heat to maintain 170–180°C so pieces crisp without burning. Transfer to paper towels to drain and sprinkle lightly with salt while hot.

Keep warm

If making ahead, keep finished chicharrón in a warm oven (90–100°C / 200–210°F) on a rack so they stay crisp while you finish rice and sides.

Rinse rice in cold water until water runs clear to remove excess starch. In a medium saucepan combine rinsed rice, 2.5 cups water, 1 tablespoon oil or butter and 1 teaspoon salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

In a large bowl combine chopped greens, sliced tomato, red onion and cucumber if using.

Whisk together lime juice, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss dressing with salad just before serving so greens stay crisp.

If serving yuca: place peeled yuca chunks in a pot, cover with water, add 1 teaspoon salt, bring to a boil and simmer 20–25 minutes until fork-tender. Drain and serve alongside chicharrón. For extra flavor, toss with a little butter or garlic oil.

Warm tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel or a tortilla warmer until serving.