Chicharrones (pork chunks)

pork skin

🥗Healthier: chicken skin

💰Cheaper: pork belly

Chicken skin is lower in fat, while pork belly is often cheaper.

Cut pork belly into chunks.

Add baking soda and salt to the pork chunks and let them sit overnight in an open container in the fridge to dry out.

Rinse off the excess baking soda and salt from the pork chunks.

Place the rinsed pork chunks in a pan and add water to cover them.

Bring the water to a boil, then reduce heat to low and let it simmer for about 1.5 hours, covering the pan.

Stir the pork chunks every 30 minutes and cover them again after stirring.

After about 1 hour, check the water level; it should be mostly evaporated, and the pork should be starting to fry in its own fat.

After 1.5 hours, uncover the pan and turn the heat up to high to finish frying the pork chunks for about 10-15 minutes, stirring every 2 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens