Chicharron de Cerdo [Video+Recipe] Chicharrones Pork Crackling

Chicharron de Cerdo [Video+Recipe] Chicharrones Pork Crackling

Chicharron de cerdo is one of our national guilty pleasures, few can resist this flavorful dish served as a snack, lunch, or dinner. And now you can enjoy crispy chicharrones at home any time.

Course Main Course

Cuisine Dominican, Latino

Keyword chicharron meat, chicharrones seasoning, dominican chicharron, fried pork in spanish, pork belly chicharrones, spanish crispy pork belly

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 1181kcal

Author Clara Gonzalez

Ingredients

2 pound pork belly [0.9 kg]
½ gallon water [2 liters of water]
1½ teaspoon salt
1 teaspoon oregano (dry, ground)
1 teaspoon pepper (freshly-cracked, or ground)
¼ cup bitter orange juice (or lime juice)
1 cup oil for frying (canola, corn or peanut)
6 Lime wedges to garnish

Instructions

1. Season the pork

In a thick-bottomed big pot, mix pork belly, water, salt, oregano, pepper, and bitter orange juice.

2. Cooking the pork

Cook uncovered over medium heat until all the liquid has evaporated (there will be some fat from the pork).
Scoop as much of the herbs and seasonings as you can (so they don't burn and produce excess smoke).

3. Frying chicharrones

Add the oil to the pot. Set the temperature to medium-high heat (if measured with a deep-fry thermometer til it reaches 360 ºF [182 ºC]).
Fry the chicharrones covered with a splatter guard (see notes) skin side down. Cook until it has turned a dark golden brown and the skin is bubbly and crispy.

4. Serve

Remove it from the grease with a slotted spoon, and place it on paper towels to absorb the excess grease.
Cut into small cubes (2 inches [5 cm]) and serve per the suggestions above.

Video

Notes

I want to repeat just how important it is to avoid hot oil splatters. When it's frying the oil gets pretty "explosive" so be very careful when uncovering the pot in which you fry it. It's best to use a splatter guard (link to affiliate store) or glass lid (with a hole to let the steam out) so you can see how things are going without uncovering. Remove from the heat before removing the lid to let the oil cool down a bit.

Some people may add a few garlic cloves, and/or two halves of red onion to the water for boiling. You can try that if you want.

Nutrition