Crispy pork belly chicharrones are all about that contrast golden, crunchy edges with a tender, juicy center. This version uses a simple boil then fry method with garlic, ginger, and peppercorns to build flavor from the start.
Why You'll Love It
- Crispy outside with a juicy, tender center
- Simple boil then fry method that works every time
- Flavor built naturally with garlic, ginger, and peppercorns
- Uses the pork's own fat, no extra oil needed
Crispy pork belly chicharrones always remind me of small street stands where you could hear the pork sizzling before you even reached the counter. The pieces were never perfectly even, but they had that deep golden color and crunchy texture that made them impossible to ignore. This recipe keeps that same simple feeling, using pork belly, aromatics, and a patient boil, then fry method.
At home, I like starting the chicharrones with a quick simmer so the pork turns tender and picks up flavor from the garlic, ginger, onion, and peppercorns. Then the pork belly fries in its own fat until the outside becomes crisp and golden while the inside stays juicy. If you enjoy straightforward pork recipes with strong flavor, you might also like my pork tenderloin medallions or Spanish pork chops.
What Are Chicharrones?
Chicharrones are pork belly pieces that are simmered until tender and then fried until crispy. The fat renders during cooking, creating a golden, crunchy exterior while keeping the inside soft and flavorful. This method is widely used because it gives a consistent texture without complicated steps.
Key Ingredients in Chicharrones
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: I use skin-on pork belly because the fat and skin help create that crispy texture once fried.
- Aromatics (Ginger, Onion & Garlic): I like adding these during the simmer; they build a gentle depth that stays in the pork without overpowering it.
- Seasoning (Salt, Sugar & Peppercorns): A simple mix that balances the flavor; the sugar adds subtle depth while the peppercorns bring a mild heat.
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. Prepare the Aromatic Base: Boil ginger, onion, and garlic with sugar, salt, and peppercorns.
2. Simmer the Pork Belly: Add pork belly and simmer for 25 minutes until tender.
3. Drain and Cool: Drain on paper towels and let cool slightly.
4. Fry Until Crispy: Fry until crispy and golden, flipping to brown evenly, then drain again.
How to Get Crispy Chicharrones
- Let the pork dry slightly after boiling
- Don't overcrowd the pan
- Keep the heat steady so the fat renders properly
- Turn occasionally, not constantly
Tips for Perfect Chicharrones
Let the Pork Simmer Fully: I always give it enough time so it becomes properly tender before frying.
Be Patient When Frying: The crisping happens gradually, then quickly; don't rush it.
Storage
I keep leftovers in the fridge and reheat them in a hot pan to bring back some crispiness.
What to Serve with Chicharrones
I like serving chicharrones with a fresh tomato salad, crusty ciabatta, or something light like a cucumber salad to balance the richness. A simple dessert like lemon mousse works well after.
Try These Pork Recipes Next!
Recipe
Crispy Pork Belly Chicharrones
Ingredients
- 500 g skin-on pork belly
- 5 cm piece of ginger
- 1 onion
- 4 cloves garlic
- 1 teaspoon granulated 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 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon peppercorns, and let the flavors infuse. Add 1.1 lb (500 g) skin-on pork belly 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 paper towels to drain any excess moisture. Allow the pieces to cool slightly before frying.
- 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 crisp, remove the chicharrones from the pan and place them on paper towels to drain excess oil. Cut 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