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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the meat
Cut the pork belly or chicken thighs into bite-sized chunks. Pat them dry with paper towels.
Season the meat
In a large bowl, mix the salt, black pepper, and garlic powder. Toss the meat chunks in the seasoning until evenly coated.
Heat the oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the meat
Carefully add the seasoned meat chunks to the hot oil in batches, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 6-8 minutes for pork and 5-7 minutes for chicken.
Drain and serve
Remove the chicharrones from the oil using a slotted spoon and place them on paper towels to drain excess oil. Serve hot with lime wedges on the side.
