Chicharrones
Experience the ultimate crunch with homemade Chicharrones. These golden, crispy morsels of fried pork belly are a Tex-Mex and Latin American treasure. Achieved through a two-step process of simmering until tender and frying until irresistibly puffy, they are perfect for snacking with a squeeze of lime, crumbling over guacamole, or adding a savory crunch to your favorite dishes.
For 4 servings
4 steps. 90 minutes total.
- 1
Step 1
- a.Simmer the Pork Belly
- b.In a large pot or Dutch oven, combine the pork belly cubes, 10 cups of water, 1 tablespoon of salt, smashed garlic cloves, and bay leaves.
- c.Ensure the pork is fully submerged, adding a little more water if necessary.
- d.Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to maintain a steady, low simmer.
- e.Cook uncovered for 60 to 75 minutes, or until the pork is very tender and can be easily pierced with a fork. The meat should be cooked through, and the fat layer should be soft.
- 2
Step 2
- a.Drain and Thoroughly Dry the Pork
- b.Using a slotted spoon, carefully transfer the tender pork pieces to a wire rack set over a baking sheet to drain.
- c.Discard the cooking liquid, garlic, and bay leaves.
- d.Pat each piece of pork completely dry with paper towels. This step is critical for safety and achieving a crispy texture. Any moisture will cause the hot oil to splatter violently.
- e.For best results, allow the pork to air-dry on the rack for at least 20-30 minutes, or place it uncovered in the refrigerator for 1-2 hours until the skin feels dry and tacky.
- 3
Step 3
- a.Fry the Chicharrones
- b.In a large, heavy-bottomed pot or Dutch oven, heat the lard over medium-high heat until it reaches a temperature of 375°F (190°C).
- c.Working in batches to avoid overcrowding, carefully add the dried pork pieces to the hot lard. Use a splatter screen to protect from oil splatters.
- d.Fry for 15-20 minutes, turning the pieces occasionally with tongs, until they are a deep golden brown and the skin has puffed up and become incredibly crispy.
- e.Listen for the crackling sounds to subside, which indicates they are ready.
- 4
Step 4
- a.Season and Serve
- b.Remove the finished chicharrones from the pot with a slotted spoon or spider strainer and transfer them to a plate lined with fresh paper towels to drain excess fat.
- c.Immediately sprinkle with the remaining 0.5 tablespoon of salt (or to taste) and toss to coat evenly while they are still hot.
- d.Serve warm with fresh lime wedges for squeezing over and your favorite hot sauce for dipping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Drying is Key: The drier the pork skin, the crispier and puffier it will be. For ultimate crispiness, after patting dry, let the pieces air dry on a rack in the refrigerator for 1-2 hours.
- 2Use a Splatter Screen: Frying pork skin can cause significant and dangerous splattering. A splatter screen is highly recommended for safety.
- 3Fry in Batches: Do not overcrowd the pot. Frying in batches maintains the oil temperature, ensuring the chicharrones are crispy, not greasy.
- 4Save the Lard: The rendered pork fat (lard) is liquid gold. Allow it to cool slightly, then strain it through a fine-mesh sieve into a jar and store it in the refrigerator. Use it for frying eggs, roasting vegetables, or making tortillas.
Adapt it for your goals.
Spicy Chicharrones
After frying, toss the hot chicharrones with a mixture of salt and a 1/2 teaspoon of cayenne pepper or your favorite chili powder for a spicy kick.
Herbed ChicharronesHerbed Chicharrones
For a fresh flavor, toss the finished chicharrones with finely chopped fresh cilantro and a pinch of dried oregano along with the salt.
Air Fryer MethodAir Fryer Method
After boiling and thoroughly drying the pork, arrange the pieces in a single layer in the air fryer basket. Cook at 400°F (200°C) for 20-25 minutes, shaking the basket every 8-10 minutes, until they are golden and crispy.
Why this is on our healthy list.
Rich Protein Source
Pork belly is packed with protein, which is essential for muscle repair, building tissues, and supporting overall body function.
Source of Collagen
The pork skin is a natural source of collagen, which may contribute to healthy skin, hair, nails, and joint function when consumed as part of a varied diet.
Provides Satiety
The high fat and protein content can lead to a greater feeling of fullness, which may help in controlling overall calorie intake when consumed in moderation.
Zero Carb Energy
Chicharrones contain virtually no carbohydrates, making them a suitable snack for those following low-carb or ketogenic diets, providing energy primarily from fat.
Frequently asked questions
A typical 150g serving contains approximately 810 calories, primarily from fat and protein. This can vary based on the fat content of the pork belly and how much oil is absorbed.