Chicharron de Cerdo [Recipe + Video] Chicharrones Pork Crack

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 1 hour 10 minutes

Ingrédients

2 pound pork belly ([0.9 kg])

½ gallon water ([2 liters of water])

1½ teaspoon salt

1 teaspoon oregano (dry, ground)

1 teaspoon pepper (freshly-cracked, or ground)

¼ cup bitter orange juice (or lime juice)

1 cup oil for frying (canola, corn or peanut)

6 Lime wedges to garnish

Instructions

1. Season the pork

Season

In a thick-bottomed big pot, mix pork belly, water, salt, oregano, pepper, and bitter orange juice.

2. Cooking the pork

Boil

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

Fry

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

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.

Nutrition

• Calories: 1181 kcal
• Lipides Totaux: 120 g
• Lipides Saturés: 43 g
• Cholestérol: 163 mg
• Sodium: 654 mg
• Glucides Totaux: 1 g
• Sucres Totaux: 1 g
• Protéines: 21 g