Chicharrones Pork Belly Cracklings (Print View)
Crispy pork belly bites with zesty lime and rich garlic flavor, perfect for snacking or sharing.
# What You'll Need:
→ Main Ingredients
01 -
3 pounds pork belly, whole piece, skin on
02 -
3 unpeeled garlic cloves
03 -
2 bay leaves
04 -
Peel of 1 lime
05 -
Juice of 1 lime
06 -
1 teaspoon salt
07 -
Water, as needed to cover pork
# Directions:
01 -
Slice pork belly into 2-inch wide strips. On the meaty side of each strip, make deep incisions without cutting through the skin.
02 -
Place pork belly strips in a large heavy pot. Add unpeeled garlic cloves, bay leaves, lime peel, lime juice, and salt. Pour in enough water to barely cover the pork.
03 -
Bring contents to a boil over medium heat with the pot uncovered. Cook uncovered, stirring occasionally, until most of the water has evaporated, about 40 to 50 minutes.
04 -
Reduce heat to medium-low. Continue cooking for 30 minutes, rotating pork strips every 10 minutes to ensure even fat rendering and browning.
05 -
Continue cooking for an additional 30 minutes, turning pork strips frequently until the meat is deep golden brown and the skin is bubbled and crisp.
06 -
Transfer chicharrones to a cooling rack using a slotted spoon. Rest 10 minutes, cut into bite-sized pieces, and serve warm or let cool to room temperature for storage.
# Notes:
01 -
Ensure pork belly is fully uncovered during cooking to allow maximum crisping and fat rendering.