📝 About This Recipe
A crown jewel of Dominican street food and family gatherings, Chicharrón de Cerdo is a masterclass in texture, featuring succulent meat beneath a shatteringly crisp, bubbly skin. This authentic version uses the traditional 'boil-then-fry' method, allowing the pork to cook in its own rendered fat for unparalleled depth of flavor. Infused with the bright acidity of sour orange and pungent garlic, it is a savory indulgence that captures the vibrant spirit of the Caribbean.
🥗 Ingredients
The Pork
- 3 pounds Pork Belly (skin-on, cut into 1.5-inch thick strips or chunks)
- 2 cups Water (enough to partially submerge the pork)
- 1/4 cup Vegetable Oil (only if the pork is very lean; otherwise, the pork fat suffices)
The Dominican Adobo
- 1/2 cup Sour Orange Juice (can substitute with 1 part lime and 2 parts orange juice)
- 6 pieces Garlic Cloves (mashed into a paste)
- 1 teaspoon Dried Dominican Oregano (rubbed between palms to release oils)
- 1 tablespoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 3 pieces Limes (cut into wedges)
- 1/2 piece Red Onion (thinly sliced and pickled in lime juice)
- 1/4 cup Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Clean the pork belly by rubbing it with a bit of lime or sour orange juice, then rinse under cold water and pat extremely dry with paper towels.
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2
Cut the pork belly into uniform chunks, roughly 1.5 to 2 inches wide. Ensure each piece has a good portion of skin, fat, and meat.
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3
In a large bowl, toss the pork chunks with the mashed garlic, Dominican oregano, salt, pepper, and the half cup of sour orange juice. Let it marinate for at least 15 minutes at room temperature.
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4
Place the marinated pork and the marinade liquid into a large, heavy-bottomed pot or a traditional 'caldero'. Add the 2 cups of water.
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5
Bring the water to a boil over medium-high heat. Do not cover the pot; we want the water to eventually evaporate.
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6
Simmer the pork, stirring occasionally. As the water evaporates (about 40-45 minutes), the pork will soften and begin to release its own natural lard.
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7
Once the water has completely evaporated, only the rendered fat will remain in the pot. If the pork was lean and there isn't enough fat to fry, add the 1/4 cup of vegetable oil now.
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8
Reduce the heat to medium. This is the frying stage. Stir the pork frequently to ensure even browning and to prevent the garlic from burning.
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9
Continue frying the pork in its own fat for 15-20 minutes. Watch for the skin to start 'blistering' and turning into a deep golden-brown color.
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10
Be careful during this stage as the fat may splatter. You can use a splatter screen, but do not cover with a solid lid or the skin will lose its crunch due to steam.
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11
Test a piece for doneness: the skin should be hard and crunchy, not chewy, and the meat should be dark and tender.
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12
Once perfectly golden and crispy, use a slotted spoon to remove the chicharrón from the fat and place them on a wire rack over a baking sheet to drain.
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13
Immediately sprinkle with a tiny bit more salt while still hot to enhance the crunch.
💡 Chef's Tips
Use a heavy cast-iron pot or caldero for even heat distribution and to prevent the pork from sticking. If you can't find sour orange, don't use plain orange juice; the mix of lime and orange is essential for that specific 'agrio' profile. Never cover the pot during the frying stage, as steam is the enemy of a crispy pork skin. For the ultimate 'pop,' ensure the pork skin is dry before it hits the frying stage; moisture leads to chewy skin. Store any leftover rendered lard in a glass jar—it’s liquid gold for flavoring beans or rice later!
🍽️ Serving Suggestions
Serve hot with fried green plantains (Tostones) for the most authentic experience. Pair with a side of 'Yuca con Cebollita' (boiled cassava with pickled onions). Provide plenty of fresh lime wedges to cut through the richness of the fat. Enjoy with a cold Dominican pilsner beer or a refreshing glass of 'Morir Soñando'. Top with pickled red onions to add a bright, acidic crunch to every bite.