Chicharrones Pork Belly Cracklings (Printable Version)
Crispy pork belly strips fried until golden, ideal for snacking with lime and salsa.
# What You'll Need:
→ Main
01 -
1.36 kg pork belly, skin on, in one piece
02 -
3 cloves garlic, unpeeled
03 -
2 bay leaves
04 -
1 lime, peel and juice
05 -
5 g salt
# Steps to Follow:
01 -
Slice the pork belly into strips approximately 5 cm wide. On the meaty side of each strip, make deep cuts without piercing the skin.
02 -
Place pork strips in a large heavy pot. Add unpeeled garlic cloves, bay leaves, lime peel, lime juice and salt.
03 -
Pour enough water to barely cover the pork. Bring to a boil over medium heat and cook uncovered, stirring occasionally, until most water evaporates (40–50 minutes).
04 -
Reduce heat to medium-low. Cook for 30 minutes, flipping strips every 10 minutes to render fat and begin browning.
05 -
Continue frying for another 30 minutes, turning strips so they brown and crisp evenly. The pork should become deep golden with bubbly, crisp skin.
06 -
Transfer the chicharrones with a slotted spoon to a cooling rack. Allow to rest for 10 minutes.
07 -
Cut into bite-sized pieces. Serve warm or after cooling completely.
# Additional Notes:
01 -
Monitor the frying stage carefully—chicharrones can quickly transition from golden and crisp to burnt.
02 -
Use a splatter screen to protect yourself from hot oil.
03 -
Avoid placing the finished chicharrones on paper towels, as steam can compromise crispness.
04 -
Allow a brief cooling period for maximum crunch.
05 -
Reserve rendered pork fat (manteca) for use in other preparations like tamales or refried beans.