White American Recreates Chicharrones Monterrey Mexico Style With Pork Belly | Teach a Man to Fish

pork belly

🥗Healthier: chicken skin

💰Cheaper: pork shoulder

Chicken skin is lower in fat, while pork shoulder is more affordable.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is less expensive.

Cut whole pork belly into quarter to half inch strips.

Sprinkle the pork belly pieces with a light dusting of salt and mix well.

Let the salted pork belly sit overnight in the refrigerator.

Layer the salted pork belly tightly in a cast iron dutch oven and cover with lard.

Bake in the oven at 300 degrees for four hours.

After four hours, remove the pork belly from the oven and gently tease apart the pieces.

Transfer the lard to another pot to clean out bits from the bottom.

Heat the lard to about 350 to 380 degrees.

Fry the pork belly pieces in the hot lard until they float and turn golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary