The Ultimate Guide To Crispy Homemade Chicharrones

Brooke Caison
garlic, sour orange, and oregano marinated cubes of pork belly are boiled until tender then fried until deep golden brown, crunchy, and insanely juicy
ChicharronesPHOTO: JULIA GARTLAND; FOOD STYLING: BROOKE CAISON

Yields: 8 servings

Prep Time: 10 mins

Total Time: 3 hours 15 mins

Ingredients

  • 8

    cloves garlic, grated or finely chopped

  • 1/4 c.

    fresh oregano leaves, finely chopped, or 4 tsp. dried oregano leaves

  • 1/4 c.

    fresh lime juice

  • 4 tsp.

    kosher salt

  • 1 tsp.

    freshly ground black pepper

  • 1 tsp.

    ground cumin

  • 4 lb.

    slab pork belly, cut into 1" cubes

  • 1 tbsp.

    Sazón seasoning

  • 6 c.

    pork lard or neutral oil

  • Lime wedges, for serving

  • Flaky sea salt

Directions

  1. In a large resealable plastic bag, combine garlic, oregano, lime juice, salt, pepper, and cumin. Add pork belly, seal bag, and massage until marinade is evenly distributed. Refrigerate at least 2 hours or up to overnight.

  2. During the last 15 minutes of marinating, in a large, heavy pot over high heat, bring 10 c. water to a boil. Add Sazón, pork, and any leftover marinade to pot and cook, covered, until pork fat is softened and easily pierced with a fork, 25 to 30 minutes.

  3. Transfer pork to a paper towel-lined sheet tray, pat dry with paper towels, and let cool 10 minutes. Wipe out pot.

  4. Into same pot fitted with a deep-fry thermometer, pour lard. Heat over medium-high heat until thermometer registers 375°. With a lid handy and working in batches, fry pork, partially covered to minimize oil splatter, until deep golden brown and crisp all over, 10 to 12 minutes.

  5. Transfer to a wire rack to drain; season with a pinch of salt. Serve with lime wedges alongside.

You Might Also Like

Advertisement