Deep-fried pork should be an official love language because one bite of crispy chicharron leaves me lost for words. Garlic, sour orange, and oregano marinated cubes of pork belly are boiled until tender then fried until deep golden brown, crunchy, and insanely juicy. Topped with a sprinkle of flaky salt and a squeeze of lime, these are the perfect two-bite snack.
The art of frying marinated pork belly hails from Spain but has since spread across the Atlantic and taken root in much of Central and South America as well as the Caribbean. Every region has its version but the one that The path to perfect chicharrones is a tad windy but the result is well worth your time and I’m here to hold your hand every step of the way!
How To Make Chicharrones
INGREDIENTS
- Garlic: Finely chopped garlic is a great aromatic for a fatty cut like pork belly and is always my go-to when adding flavor to a marinade.
- Oregano: Fresh oregano is my favorite choice for this marinade because of its bright herbaceousness, but you can use dried oregano.
- Cumin: This pungent seasoning is common in Latin American pork preparations and adds a layer of earthy savoriness.
- Pork Belly: Chicharrones is technically fried pork skin, but the best version of this tasty treat should include some of the meat. Grabbing a slab of pork belly will guarantee equal parts meaty and fatty goodness.
- Sazón: This classic Latin-American seasoning blend is a one-stop shop for seasoning water that the pork simmers in. The main ingredients are coriander, cumin, achiote, garlic powder, oregano, salt, and pepper. Most prepackaged versions also have MSG which packs a ton of umami.
- Pork Lard: Frying in pork lard adds an extra layer of porky goodness, but you can absolutely swap this with your favorite frying oil. Vegetable or peanut oil would be great options as well.
- Lime: Lime juice and wedges add a pop of acidity to the very fatty, rich pork.
STEP-BY-STEP INSTRUCTIONS
- First things first: Prepare the marinade. This is the time you need to plan ahead. In a plastic bag, combine garlic, oregano, lime juice, salt, cumin, and pepper. Add the pork belly to the bag and massage the mojo marinade into the meat until evenly distributed. Refrigerate and let marinate for at least 2 hours.
- During the last 15 minutes of marinating, place a large heavy pot over high heat and bring 8 to 10 c. water to a boil.
- Add sazón, pork, and any leftover marinade to the pot and cook until the pork fat is softened, which should take about 30 minutes.
- Use a spider for the easiest way to lift the pork from the pot and transfer to a paper towel-lined baking sheet. Pat dry with paper towels, getting the pork as dry as possible. Let cool for 10 minutes.
- Meanwhile, place pork lard in same heavy pot; just make sure it has a lid. Place over medium-high heat and let it come to 375°.
- Okay, now keep that lid handy! The pork will pop and splatter when frying. Working in batches, fry the pork pieces, partially covered to minimize any splatter, until deep golden brown and completely crisp all over, 10 to 12 minutes.
- Transfer pork to a wire rack to drain. For the finishing touches, season with a pinch of kosher salt and serve with lime wedges.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- What’s the best way to cut a pork belly slab? Pat the entire pork belly dry with paper towels and arrange the pork belly skin side down. Using a very sharp knife, slice the pork into 1″-thick strips. To make the skin easier to cut through, make short, firm swipes instead of longer cuts.
- USE A LID WHEN FRYING!! The pork belly will absolutely begin to sputter and splatter as you fry. To protect yourself and your kitchen from hot oil splatter, cover the pot with a lid and wait for sputtering to subside.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place leftover pork in an air fryer or oven at 375° and cook until pork is warmed through and crispy.