Chicharrones y Carnitas de Puerco - Como hacer Chicharrones - Receta de Chicharrones y Carnitas

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and more affordable.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and vegetable oil is cheaper.

Cut the pork belly lengthwise into strips and then cut those strips in half.

Cut the pork butt into large pieces.

In a large pan, add all the pork belly with the fat side down and cook over medium heat for 3 minutes, covered.

After 3 minutes, turn all the pieces over and cover again, cooking for another 3 minutes.

Uncover and cook for 14 minutes over medium heat, stirring occasionally to ensure even cooking.

While the pork is cooking, chop 3 tomatoes, 0.5 medium red onion, and a handful of cilantro for the Pico de Gallo Salsa.

Add the chopped tomatoes, red onion, cilantro, juice of 1 lime, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to a bowl and mix well.

After 14 minutes, turn the heat to 3/4 and add the pork butt with the fat side down, moving the pork belly to one side.

Cook for 20 minutes, stirring the pork belly to ensure it cooks evenly and releases lard.

Keep stirring the pork to avoid burning and ensure even cooking.

If the pan is too hot, lower the heat slightly.

Check for browning; if small pieces are golden brown, remove them to make space for the remaining meat.

Continue cooking the pork for 20 to 40 minutes until the desired browning is achieved, stirring frequently.

If any large pieces of pork butt are still raw, cut them into smaller pieces and return them to the lard to cook faster.

To make the Chile de Arbol Salsa, add oil to a pan and cook 5 small tomatillos, 1 tomato, 3 medium garlic cloves, and 0.5 medium onion (cut in half) over medium heat until golden brown.

Cooking Techniques

Equipment Needed

Spice Level: