4.9 from 207 votes
Chicharron de Cadiz
Chicharron de Cadiz is a slow-roasted pork belly seasoned with paprika, oregano, garlic powder, salt, and olive oil. The pork is rubbed with these spices, roasted at a low temperature to develop flavor and tenderness, then chilled and thinly sliced to serve. The result is spiced, tender meat with a savory taste enhanced by a simple finishing drizzle of olive oil and lemon juice.
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings:
12
servings
Course:
Appetizer
Cuisine:
Spanish
Ingredients
- 1 1/3 kg Bacon
- 2 tbsp oregano
- 1 tbsp paprika sweet
- 2 tbsp garlic powder or 4 garlic cloves
- 1 1/2 tbsp salt
- olive oil extra virgin
Instructions
- Turn on the oven to 200° F/ 93° C.
- Rinse the pork belly/bacon piece under the tap and while it's still damp, rub the paprika over its surface with your hands, making sure to to get it everywhere.
- Then sprinkle it on all sides with salt, oregano and garlic powder (you can use fresh garlic but you have to be careful that it doesn't burn while cooking).
- Place the pork belly on a try lined with baking paper or aluminum foil.
- Drizzle some olive oil in top and place it in the oven to bake for 1 hour.
- After the allotted time take it out of the oven and leave to cool then chill it in the fridge until it's time to serve.
- Slice it very thinly and arrange it on a platter. sprinkle with some salt and if you like also some olive oil and lemon juice for extra flavor.
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