Crispy Pork Belly Chicharon
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Prep Time
1 hr
-
Cook Time
1 hr mins
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Total Time
2 hrs 20 mins
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Servings
5 people
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Calories
1031 kcal
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Course
Main Course
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Cuisine
Filipino
Crispy Pork Belly Chicharon
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Crunchy deep-fried pork belly that tastes even better when dipped in spicy vinegar. Snack on it or consume it as a main dish with rice.
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Ingredients
- 2 lbs. pork belly
- 6 cups water
- 2 cups cooking oil
- 1 1/2 tablespoons whole peppercorn
- 8 pieces dried bay leaves
Instructions
- Boil water in a cooking pot. Add salt, bay leaves, whole peppercorn, and pork. Cover and continue to boil for 60 minutes.
- Remove from the pot and let pork cool down. Poke holes on the skin using a toothpick. Slice the pork in half for a thinner piece.
- Rub salt all over the pork belly. Air dry for 1 hour. Note: placing the pork in front of an electric fan is a good idea.
- Heat oil on a cooking pot. Deep fry pork belly until crispy and golden brown. Note: be extra careful when doing this step. Use of splatter screen is recommended.
- Remove crispy pork belly from the cooking pot and place over a wire rack. Let it cool down.
- Transfer to a serving plate. Serve with spicy vinegar.
- Serve! Share and enjoy!
Nutrition Information
Show Details
Calories
1031kcal
(52%)
Carbohydrates
3g
(1%)
Protein
17g
(34%)
Fat
105g
(162%)
Saturated Fat
35g
(175%)
Cholesterol
130mg
(43%)
Sodium
74mg
(3%)
Potassium
383mg
(11%)
Fiber
1g
(4%)
Vitamin A
135IU
(3%)
Vitamin C
1.3mg
(1%)
Calcium
45mg
(5%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 1031 kcal
% Daily Value*
| Calories | 1031kcal | 52% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 105g | 162% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 130mg | 43% |
| Sodium | 74mg | 3% |
| Potassium | 383mg | 8% |
| Fiber | 1g | 4% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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