Cook CHICHARRON Perfectly with a Traditional Mexican Recipe (Crunchy, Crispy Deep Fried Pork Belly)

Grab skin-on pork belly for cooking chicharrón.

Trim the pork belly to ensure even sizes, cutting pieces about 1 inch thick.

Slice the pork belly from the fat side for easier cutting.

Quarter an onion and add it to the pot for flavor.

Add a whole bulb of garlic to the pot, which is optional but adds flavor.

Sprinkle about 3 tablespoons of salt, pepper, and garlic seasoning into the pot.

Bring the temperature up slowly to avoid splattering while boiling the pork belly.

Stir the pork belly occasionally to prevent sticking as the temperature rises.

Remove impurities that rise to the surface while boiling for a better flavor and finish.

Set a timer for 25 minutes once the water starts boiling.

Stir the pork belly every 6 to 8 minutes to ensure even cooking during the boiling process.

After boiling, remove the pork belly and pat it dry before deep frying.

Equipment Needed

Dietary

Allergens