Restaurants›Tarbell's›Chicharrones Recipe

Chicharrones Recipe

Inspired by Tarbell's
Time2h
Serves4

Arizona Gunslinger hot sauce, fresh lime

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Ingredients

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Chicharrones Ingredients

Method

Chicharrones Preparation

1

Prepare the Pork Belly

Cut the pork belly into 1-inch squares, leaving the skin on. Rub the pieces with salt and arrange them in a single layer on a baking sheet. Let them sit in the refrigerator for at least 4 hours or overnight to dry out.

2

Heat the Oil

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of pork; it should bubble vigorously.

3

Fry the Chicharrones

Carefully add the pork belly pieces to the hot oil in batches to avoid overcrowding. Fry them for about 5-7 minutes or until they puff up and turn golden brown. Use a slotted spoon to remove them and drain on paper towels.

4

Serve

Once the chicharrones are drained, serve hot with a drizzle of Arizona Gunslinger hot sauce and a squeeze of fresh lime juice over the top.