Crispy, golden, and full of flavor, these chicharrones show how simple ingredients can turn into something unforgettable. Made with pork belly, garlic, and ginger, every bite hits that perfect crunch.
What Makes These Chicharrones Simply Unforgettable
Chicharrones are crispy, golden bites of fried pork belly full of flavor and tradition. Everything in this recipe is pantry-friendly and easy to find, which makes it a favorite for quick comfort meals. The boil, cool, and fry method turns pork belly into something golden and crunchy outside, juicy inside, and packed with flavor. That crispy and tender contrast is irresistible, and every batch disappears fast; it's truly family-approved.
These chicharrones are everything I love, each bite has that crunchy exterior and juicy center that makes them so satisfying. I like serving them as bite-sized pieces with a peppery salad and crusty bread for a rustic, timeless meal that always brings people to the table.
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🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pork Belly & Aromatics: I always start with pork belly that has a nice balance of meat and fat; it is what gives the chicharrones that crispy outside and tender, juicy inside. I add a whole onion, roughly chopped, for natural sweetness and depth as it simmers.
- Garlic & Peppercorns: I never skip garlic, four cloves, lightly smashed, to bring that comforting, savory note I love. A few whole peppercorns add gentle warmth and a subtle kick without overpowering the pork.
- Sugar & Salt: A small spoonful of sugar balances the flavors beautifully, rounding out the salt and aromatics. I use about a teaspoon of salt to season the broth so every bite of pork tastes perfectly seasoned.
👩🏻🍳How to Make Chicharrones
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Boil ginger, onion, and garlic with sugar, salt, and peppercorns.
2. Add pork belly and simmer for 25 minutes until tender.
3. Drain on paper towels and let cool slightly.
4. Fry until crispy and golden, flipping to brown evenly, then drain again.
🍽 What to Serve with Chicharrones
One of my favorite ways to enjoy chicharrones is in a sandwich with pepper mayonnaise, crispy, creamy, and full of flavor. I like to serve it with a quick salad of yellow peppers, onions, and herbs tossed in vinegar and salt, and sometimes add potato wedges when I'm craving something heartier.
💭My Tips for Recipe Success
Boil the Pork Ahead of Time: I like to boil the pork belly earlier in the day and just keep it in the fridge. That way, when it's time to fry, everything's ready and the pieces crisp up even better.
Flip Often While Frying: I stay close and turn the pork pieces regularly. That's how I get that even golden crust on every side, not just the bottom.
Reheat the Right Way: If I have leftovers (which is rare), I reheat them in a hot, dry skillet, not the microwave. It brings the crispiness right back.
🥩More Pork Recipes!
Here are more of my favorite pork recipes! Try these:
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Recipe
How to Make Chicharrones
Ingredients
- 500 g Skin-on Pork Belly
- 5 cm Piece of Ginger
- 1 Onion
- 4 Cloves Garlic
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Peppercorns
Instructions
- Bring a saucepan of water to a boil, then add the ginger, onion, and garlic cloves. Season with sugar, salt, and peppercorns, and let the flavors infuse. Add the pork belly pieces and simmer for about 25 minutes, until tender and cooked through.
- Remove the pork belly from the pot and transfer it to a plate lined with a paper towel to drain any excess moisture. Allow the pieces to cool slightly before the next step.
- Heat a large pan over medium-high heat and add the pork belly pieces. Fry until the edges turn golden and crispy, turning occasionally to brown all sides evenly. Once perfectly crisp, remove from the pan and place on paper towels to drain excess oil.
- Cut the chicharrones into pieces and serve with salad and bread.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Chicharrones always remind me of my grandma's cooking. Such a simple snack, but so full of flavor and good memories