📝 About This Recipe
A staple of Latin American street food, these chicharrones are the ultimate indulgence in crunch and savory flavor. By using a traditional two-step cooking process—simmering to tenderize and then double-frying—we achieve a light, airy, and incredibly crispy texture that shatters with every bite. These golden morsels are seasoned with a smoky spice blend that perfectly complements the rich, porky goodness of the skin.
🥗 Ingredients
The Pork Base
- 2 pounds Pork belly with skin on (cut into 1-inch wide strips or cubes)
- 4 cups Water (enough to submerge the pork)
- 1 teaspoon Baking soda (helps break down fibers for extra puffiness)
- 2 tablespoons Kosher salt (for the boiling liquid)
Aromatics for Boiling
- 4 pieces Garlic cloves (smashed)
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns (whole)
The Frying Medium
- 4-6 cups Lard or Vegetable oil (for deep frying)
Signature Spice Rub
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Cayenne pepper (adjust for heat preference)
- 1 teaspoon Fine sea salt (to taste)
For Serving
- 2 pieces Fresh lime (cut into wedges)
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
Prepare the pork by cutting the pork belly into uniform 1-inch strips. Ensure each piece has a good layer of skin and a bit of underlying fat for the best texture.
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2
In a large heavy-bottomed pot, combine the water, kosher salt, baking soda, smashed garlic, bay leaves, and peppercorns. Bring the mixture to a boil.
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3
Carefully add the pork pieces to the boiling water. Reduce the heat to a simmer and cook uncovered for about 60 to 70 minutes, or until the pork is tender and the water has mostly evaporated.
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4
Once the pork is tender, remove the pieces from the pot and drain them on a wire rack. Pat them extremely dry with paper towels; moisture is the enemy of a good fry.
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5
Allow the pork to air-dry on the rack for at least 30 minutes. For even better results, place them in the refrigerator for 2 hours to dehydrate the skin further.
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6
In a clean deep pot or Dutch oven, heat your lard or oil to 325°F (163°C). Use a candy or deep-fry thermometer to ensure accuracy.
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7
Perform the first fry: Carefully lower the pork pieces into the oil in batches. Fry for 5-8 minutes until they turn a light golden brown. They will not be fully puffed yet.
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8
Remove the pork with a slotted spoon and let them rest on a paper-towel-lined plate for 10-15 minutes. This rest allows the internal moisture to stabilize.
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9
Increase the heat of the oil to 375°F (190°C). This higher temperature is crucial for the 'pop' that creates the airy texture.
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10
Perform the second fry: Return the pork to the hot oil in small batches. They should immediately begin to blister and puff up. Fry for only 1-2 minutes until they are deeply golden and airy.
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11
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, cayenne, and sea salt to create the seasoning rub.
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12
Transfer the hot chicharrones to a large mixing bowl and immediately toss with the spice rub while the oil is still wet on the surface so the spices adhere perfectly.
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13
Serve immediately while warm and crackling, garnished with fresh cilantro and plenty of lime wedges for squeezing.
💡 Chef's Tips
The secret to the perfect crunch is the drying phase; if the skin is wet, it will be chewy rather than crispy. Baking soda is a 'pro-tip' that raises the pH of the skin, helping it brown and crisp more effectively. Always fry in batches to prevent the oil temperature from dropping, which leads to greasy rinds. Store leftovers in an airtight container with a piece of paper towel to absorb any residual moisture. If they lose their crunch the next day, a quick 5-minute toast in a 350°F oven will revive them.
🍽️ Serving Suggestions
Serve as a classic 'botana' (appetizer) with a side of creamy guacamole and spicy salsa verde. Crush them up and use as a gluten-free 'breading' for fried chicken or as a crunchy topping for Mac and Cheese. Pair with a cold, crisp Mexican lager or a refreshing Michelada to cut through the richness. Include them in a taco spread with warm corn tortillas, pickled red onions, and salsa roja. Serve alongside a bowl of hot Pozole or black bean soup for a texture contrast.