How to Make The BEST CHICHARRONES Ever - DRY-AGED PORK BELLY | Salty Tales Cooking

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat content while maintaining juiciness.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Cut pork belly into large cubes, about 2 inches each.

In a large pot, combine pork belly, water, salt, garlic, bay leaves, and lime juice.

Bring to a boil over medium-high heat, then reduce to a simmer for 1-2 hours until tender.

Remove pork from pot and let cool slightly, reserving cooking liquid.

Heat oil in a deep pan over medium heat until shimmering.

Add pork belly cubes to the hot oil in batches, frying until golden and crispy, about 5-7 minutes.

Remove chicharrón from oil and drain on paper towels.

Season with salt and black pepper to taste.

Serve with chopped onion, cilantro, tomato, avocado, and arepas on the side.

Drizzle with hot sauce before serving.

Cooking Techniques

Spice Level: