Pork Belly (chicharron) Recipe
Make Pork Belly (chicharron) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork
Brine/Pre-cook (optional but recommended for tenderness)
Finishing & Frying
Method
Pork
- 1
Trim and cut
Score the skin of the pork belly in a shallow crisscross or parallel lines (do not cut into the meat). Trim the belly into 4–5 cm (about 1.5–2 in) wide long strips or bite-size chunks depending on serving style (traditional chicharron are bite-sized cubes or rectangles). Pat dry thoroughly with paper towels.
- 2
Dry rub
Combine kosher salt, baking powder, black pepper, and garlic powder. Rub the mixture thoroughly over all surfaces of the pork pieces, concentrating a little on the skin side. The baking powder helps dry the skin for better crisping.
Brine/Pre-cook (optional but recommended)
- 3
Prepare brine
In a large pot, stir together water, sea salt, and brown sugar until dissolved. Add bay leaves and peppercorns. Bring to a simmer, then remove from heat and cool to room temperature.
- 4
Brine the pork
Submerge the rubbed pork pieces in the cooled brine, cover, and refrigerate for 2–6 hours (2 hours if in a hurry, up to 6 hours for extra flavor and tenderness). Do not exceed 8 hours to avoid overly salty or mushy meat.
- 5
Rinse and dry
Remove pork from brine, rinse briefly under cold water to remove excess surface salt, and pat completely dry with paper towels. For best skin crisping, place the pork uncovered on a rack in the refrigerator for 4–12 hours to air-dry the skin. If short on time, at least let sit at room temperature 30 minutes before cooking.
Pre-roast (recommended) / Alternative: direct frying
- 6
Pre-roast for rendered fat and texture (recommended)
Preheat oven to 150°C (300°F). Place pork pieces skin-side up on a wire rack over a sheet pan. Roast 60–90 minutes until the meat is tender and some fat has rendered but skin is not yet puffed or completely crisp. Increase oven to 220°C (430°F) and roast 15–20 more minutes until the skin begins to blister and brown. Remove and let cool slightly. This method reduces splatter and produces a tender interior with crackling skin.
- 7
Alternative—Direct frying
If skipping the oven step, ensure pork has been dried well. You can par-cook the pork in a covered pot with a small amount of water and aromatics until tender (about 45–60 minutes), drain and dry thoroughly before frying. Directly frying raw, very fatty pork without pre-cooking can cause heavy splatter and uneven texture.
Finishing & Frying
- 8
Prepare oil
Pour vegetable oil or lard into a deep heavy pot or Dutch oven to a depth of about 6–8 cm (3 inches) and heat over medium-high until 175°C (350°F). Use a candy or deep-fry thermometer if available. If you pre-roasted the pork, the rendered fat left in the pan can be used for shallow frying; otherwise use fresh oil.
- 9
Fry in batches
Carefully lower a few pieces of pork into the hot oil, skin-side down first. Do not overcrowd. Fry until the skin is blistered, deeply golden and crackling, and the meat is deeply browned and crisp on edges, about 3–6 minutes per batch depending on piece size and starting temperature. Turn as needed with tongs for even color. If pieces are large, initial frying at 160–170°C (320–340°F) renders fat, then increase to 190–200°C (375–390°F) for final puffing and crisping.
- 10
Drain and season
Using a slotted spoon, transfer fried chicharron to a wire rack set over a baking sheet or to paper towels to drain. While still hot, sprinkle with finishing sea salt to taste to enhance the crackling. If desired, toss briefly with chopped cilantro for garnish.
- 11
Serve
Serve hot with lime wedges and optional spicy salsa or mojo on the side. Squeeze lime over the chicharron just before eating to brighten flavors. Leftovers can be reheated in a hot oven (200°C/400°F) for 5–8 minutes to re-crisp.