Chicarrones/Fried Pork Belly

Who doesn’t love a good chicharrone?
3 lb pork belly
1 Tbsp baking powder
1/2 Tbsp baking soda
1 tsp salt
2 cups water
Assuming your porkbelly is already in strips about 2 inches wide should do. I usually ask my butcher to leave it as a whole piece so I can trim how I like it.
Take meat and place skin side down cut slices into meat being careful not to cut into the skin. You don’t have to go crazy cutting lots of slices like 2-3 per piece is fine.
Place in a bowl and add baking powder and soda on top and mix into pork belly rubbing it into it. When finished place into a fry pan or my favorite a cast iron skillet.
Pour salt into water and on top of pork belly. Turn heat on medium. Cooking until all water has evaporated but turning it half way through. When water is gone turn heat to medium-high and leave it on that side for about 10-15 minutes turn and cook same amount of time. When both sides are brown turn onto skin and do a quick fry usually 5 minutes. That is it. When done slice it into chunks and spritz some lime juice and salt on top.
Alternatively this can be done in oven 1 hour 300*f turning once half way through. Enjoy with my vegetable pilaf recipe and pan roasted corn. Yum Yum 😋


Post a Comment

Popular Posts