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Frequently paired with
The best thing to pair and share with Chicharrones
Ingredients
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Main Ingredients
Method
Preparation
Prepare the Pork Belly
Start by cutting the pork belly into thick strips, about 2 inches wide and 4 inches long. This will help achieve the perfect crispy texture.
Season the Pork
In a large mixing bowl, combine the salt, black pepper, garlic powder, and lime juice. Mix well. Then, add the pork belly strips to the bowl and rub the seasoning mixture all over the meat. Allow the pork to marinate for at least 1 hour in the refrigerator, or ideally overnight to enhance the flavors.
Cooking
Heat the Oil
In a large, deep pot or a deep fryer, pour in the vegetable oil and heat it over medium-high heat. Use a thermometer to monitor the oil temperature; it should reach about 350°F (175°C).
Fry the Pork Belly
Once the oil is hot, carefully add the pork belly strips, a few at a time, to avoid overcrowding the pot. Fry them for about 5-7 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to flip them as needed.
Drain and Serve
Once crispy, remove the chicharrones from the oil and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving.