Chicharrones Estilo Guatemala

pork belly

🥗Healthier: chicken skin

💰Cheaper: pork shoulder

Chicken skin is lower in fat while still providing crunch.

Cut the pork belly into small pieces, about 1-2 inches.

In a large bowl, prepare a brine with 1 liter of water and a generous amount of salt, mixing well.

Add the pork pieces to the brine and let them soak for about 1 hour (or up to 3 hours for better flavor).

After soaking, drain the pork pieces and set them aside.

In a large deep pot (olla honda), add a little oil for frying.

Heat the oil and begin frying the pork pieces, stirring constantly with a long wooden spatula.

Continue frying for about 1 hour and 50 minutes, until the chicharrones are golden brown and crispy.

Remove the chicharrones from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.

Serve the chicharrones hot, accompanied by warm tortillas, jalapeño, lime, radish, guacamole, and salsa.

Cooking Techniques

Equipment Needed

Spice Level: