Crispy Chicharron de Cerdo

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a lower-fat option, while pork shoulder is often less expensive.

Cut pork belly into squares, removing excess fat to make them more square-shaped.

Rub lime juice all over the pork belly, ensuring it is well coated.

Sprinkle sea salt generously on both sides of the pork belly and let it sit for 5-10 minutes.

Boil about half an inch of water in a saucepan.

Place the pork belly upside down in the boiling water and cook for about 10 minutes.

Remove the pork belly from the water and scrape off the skin to clean it.

Poke holes in the skin using a thermometer to help it crisp up during cooking.

Season the skin with more sea salt and a tiny bit of black pepper.

Flip the pork belly and season the meat side with adobo seasoning, more black pepper, and sea salt, patting it in.

Create a tray out of aluminum foil and place the pork belly skin side up in it.

Preheat the oven to 450°F and place the pork belly in the oven for about 1.5 hours.

After 1.5 hours, remove the pork belly from the oven and check for crispiness.

Cooking Techniques

Equipment Needed

Spice Level: