How to Make Dominican Chicharrón (Pork Crackling)

In a thick-bottomed big pot, mix pork belly, water, salt, oregano, pepper, and bitter orange juice.

Cook uncovered over medium heat until all the liquid has evaporated (there will be some fat from the pork). Scoop as much of the herbs and seasonings as you can (so they don't burn and produce excess smoke).

Add the oil to the pot. Set the temperature to medium-high heat (if measured with a deep-fry thermometer til it reaches 360 ºF [182 ºC]). Fry the chicharrones covered with a splatter guard (see notes) skin side down. Cook until it has turned a dark golden brown and the skin is bubbly and crispy.

Remove it from the grease with a slotted spoon, and place it on paper towels to absorb the excess grease. Cut into small cubes (2 inches [5 cm]) and serve per the suggestions above.

Equipment Needed

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