Chicharron de Cerdo [Recipe + Video] Chicharrones Pork Crackling
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
1181 kcal
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Course
Main Course
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Cuisine
South American, Dominican
Chicharron de Cerdo [Recipe + Video] Chicharrones Pork Crackling
Description
Chicharron de Cerdo begins by seasoning pork belly with salt, oregano, black pepper, and bitter orange juice, then cooking it in water until the liquid evaporates. This slow cooking leaves rendered fat in the pot, creating a base for frying. Adding cooking oil and heating to frying temperature crisps the pork skin, resulting in cracklings that are dark golden and bubbly. The dish combines the softness of the cooked pork with a crunchy, crisp skin that carries the aromatic notes from oregano and citrus.
The frying step uses medium-high heat and a splatter guard to ensure safety due to hot oil splatters. Once fried, the pork is removed and drained on paper towels to absorb excess grease. Cutting the chicharrones into small cubes makes them suitable for serving alongside lime wedges, enhancing their flavor with a citrus touch.
Use care when frying as the oil can splatter explosively. Using a splatter guard or a glass lid with a vent helps control this and allows monitoring the cooking process safely. Some variations include adding garlic or red onion to the initial simmer for added aroma.
Ingredients
- 2 pound pork belly [0.9 kg]
- ½ gallon water [2 liters of water]
- 1½ teaspoon salt
- 1 teaspoon oregano dry, ground
- 1 teaspoon black pepper freshly-cracked or ground
- ¼ cup bitter orange juice (or lime juice)
- 1 cup cooking oil canola, corn or peanut, for frying
- 6 lime wedges, to garnish
Instructions
1. Season the pork
- In a thick-bottomed big pot, mix pork belly, water, salt, oregano, pepper, and bitter orange juice.
2. Cooking the pork
- Cook uncovered over medium heat until all the liquid has evaporated (there will be some fat from the pork). Scoop as much of the herbs and seasonings as you can (so they don't burn and produce excess smoke).
3. Frying chicharrones
- Add the oil to the pot. Set the temperature to medium-high heat (if measured with a deep-fry thermometer til it reaches 360 ºF [182 ºC]).Fry the chicharrones covered with a splatter guard (see notes) skin side down. Cook until it has turned a dark golden brown and the skin is bubbly and crispy.
4. Serve
- Remove it from the grease with a slotted spoon, and place it on paper towels to absorb the excess grease.Cut into small cubes (2 inches [5 cm]) and serve per the suggestions above.
Notes
- Use a splatter guard or a vented glass lid when frying to minimize hot oil splashes and monitor cooking safely.
- Remove the frying vessel from heat before uncovering to allow oil to cool slightly and reduce splattering.
- Optional: Add garlic cloves or halved red onion to the simmering water to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1181 kcal
% Daily Value*
| Calories | 1181kcal | 59% |
| Carbohydrates | 1g | 0% |
| Protein | 21g | 42% |
| Fat | 120g | 185% |
| Saturated Fat | 43g | 215% |
| Cholesterol | 163mg | 54% |
| Sodium | 654mg | 27% |
| Potassium | 450mg | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 11mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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