Crispy Pork Belly Chicharrones

Learn how to make crispy pork belly chicharrones with garlic, ginger, onion, and peppercorns. The pork is simmered first, then fried until golden, crunchy outside, and tender inside.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 40

Total Time 45

Ingredients

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

Cool Before Frying: I always let the pork belly rest after simmering because the drier surface helps it crisp better in the pan.

Use a Wide Pan: A large pan gives the pieces enough space so they brown instead of steaming.

Turn for Even Crispiness: I like turning the pork occasionally so every side gets golden and crunchy.

Serve Fresh: These are best right after frying, but leftovers can be reheated in a hot, dry skillet.

Nutrition