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Recipe courtesy of Birdee Lili
Recipe courtesy of Birdee Lili
Watch how to make this recipe.
Chicharrones
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 938
- Total Fat
- 97 g
- Saturated Fat
- 36 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 123 mg
- Sodium
- 384 mg
There’s something irresistible about a freshly fried chicharrón—the crackly, golden skin, the rich, tender pork belly underneath and that satisfying crunch in every bite. These are made using a two-step frying method: first, the pork belly cooks gently in lard until tender and deeply flavorful, then it gets a quick second fry at a higher temperature to make the skin beautifully crisp. Serve them hot, tucked into warm corn tortillas with guacamole, pico de gallo, salsa and a squeeze of lime. It’s the kind of simple, indulgent food that’s made for sharing.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 938
- Total Fat
- 97 g
- Saturated Fat
- 36 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 123 mg
- Sodium
- 384 mg
Ingredients
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Directions
- Season the pork belly strips with salt on both sides but not on the skin. Arrange on a wire rack and set aside for 10 minutes.
- Pat the pork belly thoroughly with paper towels to remove the excess moisture drawn out by the salt.
- Add enough lard to a large heavy pot to completely cover the pork belly strips and heat over low. Once the lard has melted and reached 200 degrees F, carefully add the pork belly. (Starting at a low temperature will help prevent the lard from splattering.) Cook the pork belly gently in the lard until it begins to turn golden brown, 30 to 40 minutes. (For chicharrones that are firmer and crunchier throughout, cook about 45 minutes total. For a softer, more tender center, remove after 25 to 30 minutes.) Transfer to a wire rack and let cool for 15 minutes.
- Increase the heat to medium high until the lard reaches 375 degrees F. Carefully return the pork belly to the lard and fry until the chicharrones are as golden brown and crispy as desired, 3 to 5 minutes. Remove the chicharrones to a wire rack to drain. Serve in warm corn tortillas with guacamole, pico de gallo, salsa and lime wedges for squeezing.
