Italian Style Chicharrónes Recipe
Chunks of the meat made into a crispy confit, tossed with Roasted Fennel & Red Chile Honey and mixed with Arugula.
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Ingredients
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For Serving
Method
Preparation
- 1
Prepare the Chicharrónes
Cut the pork belly into 1-inch cubes and season with salt and black pepper. In a large pot, add the pork belly and cover with vegetable oil. Cook over low heat for about 2 hours, or until the pork is tender and the skin is crispy.
- 2
Roast the Fennel
Preheat the oven to 400°F (200°C). Slice the fennel bulbs into wedges and toss with olive oil, red chili flakes, and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, or until caramelized and tender.
- 3
Make the Red Chile Honey
In a small saucepan, combine honey and red chili flakes. Heat gently until warmed and infused, then set aside.
- 4
Combine and Serve
In a large bowl, toss the crispy chicharrónes with roasted fennel, arugula, lemon juice, and drizzle with the red chile honey. Serve warm, topped with grated Parmesan cheese.
