Chicharrones
Updated May 24, 2024
- Total Time
- 2¾ hours
- Prep Time
- 15 minutes, plus at least 1 hour curing
- Cook Time
- 1 hour and 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds boneless, skin-on pork belly
- 2teaspoons baking soda
- Salt
- Lime wedges, for serving (optional)
Nutritional analysis per serving (4 servings)
1175 calories; 120 grams fat; 44 grams saturated fat; 0 grams trans fat; 56 grams monounsaturated fat; 13 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 21 grams protein; 703 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pork belly, skin-side down, on a clean work surface. Cut into 1-inch wide strips across the width of the meat, perpendicular to the grain. With the skin-side still facing down, make crosswise cuts every 1½ inches into each piece along the entire length, slicing about ¾ of the way into the belly, being careful not to cut through the skin. (Each strip will look similar to one side of a zipper.)
- Step 2
Set the pork belly strips skin-side up on a sheet pan fitted with a rack. Rub the pork belly skin with the baking soda and refrigerate, uncovered, for at least 1 hour and up to 8 hours.
- Step 3
Rinse the baking soda off of the pork, then place the strips in a large (12-inch) nonstick skillet. Cover with 2 to 4 cups of room temperature water and bring to a boil. (It’s OK if the pork belly isn’t completely submerged; simply turn using tongs halfway through.) Decrease the heat to maintain a simmer, and cook until the liquid has completely evaporated, about 1 hour and 15 minutes.
- Step 4
When the liquid has evaporated, cover the pot with a splatter guard. Continue cooking the pork in its fat, carefully turning the strips as needed, until golden and crisp, 20 to 25 minutes. Carefully transfer to a paper towel-lined plate and season with salt. Cool slightly, then serve as is or with lime wedges, as desired.
Private Notes
Comments
My Mexican neighbors made their chicarones in a massive stainless bowl. They used the cauldron of rendered fat to make carnitas adding orange juice. I ate as much as I could.
In the video, after the baking soda is applied, you show the pork going into the oven. The recipe doesn't indicate that. Then the pork is rinsed. Could you clarify?
This recipe is FANTASTIC! It's great as written, but you can speed the whole thing up by skipping the baking soda part, cutting the meat all the way through, and using just enough water to cover the meat halfway and boiling at a hight temperature (7 or 8 on electric stove top). When the water evaporates, turn the heat down to medium heat (5) and cook until golden. I finished the chicharones in about 30 minutes which works out great for a yummy breakfast.
This recipe is FANTASTIC! It's great as written, but you can speed the whole thing up by skipping the baking soda part, cutting the meat all the way through, and using just enough water to cover the meat halfway and boiling at a hight temperature (7 or 8 on electric stove top). When the water evaporates, turn the heat down to medium heat (5) and cook until golden. I finished the chicharones in about 30 minutes which works out great for a yummy breakfast.
I left the meat to dry 10 hours in the fridge. They turned out perfect! I will never make them any other way.
If you stop the video at the point where you thought she was putting it in the oven, you will see it is actually a refrigerator as indicated in the recipe’s Step 2.
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