Chicharrones Recipe

Latin American · Appetizer · 60 min total

Crispy, salty fried pork belly or pork rinds, a beloved snack in Latin American and Filipino cuisines. This recipe yields crunchy chicharrones perfect for snacking or as a topping.

Ingredients

• 2 lbs pork belly, skin on
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 4 cups water
• 4 cups vegetable oil, for frying

Instructions

1. Cut pork belly into 1-inch cubes, leaving skin on.
2. In a large pot, combine pork, salt, pepper, garlic powder, paprika, and water. Bring to a boil, then reduce heat and simmer for 30 minutes until pork is tender and water has evaporated.
3. Remove pork and let cool slightly. Pat dry with paper towels.
4. Heat oil in a deep pot to 350°F (175°C). Fry pork in batches for 5-7 minutes until golden and crispy. Drain on paper towels.
5. Serve immediately with lime wedges or hot sauce.

Tips

• For extra crispiness, let the boiled pork dry in the refrigerator uncovered for 1 hour before frying.
• Store leftovers in an airtight container at room temperature for up to 2 days; reheat in oven to restore crispness.
• Chicharrones can be seasoned with chili powder or cumin after frying.

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