Chicharrones
Directions
- 1Begin by adding water to a cazo.
- 2Begin by adding water to a cazo.
- 3Begin by adding water to a cazo.
- 4Add half an onion, one head of garlic, and a good amount of salt to the water.
- 5Add half an onion, one head of garlic, and a good amount of salt to the water.
- 6Add half an onion, one head of garlic, and a good amount of salt to the water.
- 7Bring the water to a boil.
- 8Bring the water to a boil.
- 9Bring the water to a boil.
- 10Once the water comes to a boil, add the strips of pork belly (with the skin on).
- 11Once the water comes to a boil, add the strips of pork belly (with the skin on).
- 12Once the water comes to a boil, add the strips of pork belly (with the skin on).
- 13After five minutes, remove the impurities from the pork belly using a strainer.
- 14After five minutes, remove the impurities from the pork belly using a strainer.
- 15After five minutes, remove the impurities from the pork belly using a strainer.
- 16Add four bay leaves and peppercorns to the boiling water with the pork belly.
- 17Add four bay leaves and peppercorns to the boiling water with the pork belly.
- 18Add four bay leaves and peppercorns to the boiling water with the pork belly.
- 19Allow the pork belly to cook for another 20 minutes in the seasoned water.
- 20Allow the pork belly to cook for another 20 minutes in the seasoned water.
- 21Allow the pork belly to cook for another 20 minutes in the seasoned water.
- 22After a total of 25 minutes, remove the pork belly from the broth using tongs.
- 23After a total of 25 minutes, remove the pork belly from the broth using tongs.
- 24After a total of 25 minutes, remove the pork belly from the broth using tongs.
- 25Place the pork belly on a kitchen towel and pat it dry completely.
- 26Place the pork belly on a kitchen towel and pat it dry completely.
- 27Place the pork belly on a kitchen towel and pat it dry completely.
- 28Once the broth is removed, add lard to the cazo, ensuring there is enough to cover the pork belly.
- 29Once the broth is removed, add lard to the cazo, ensuring there is enough to cover the pork belly.
- 30Once the broth is removed, add lard to the cazo, ensuring there is enough to cover the pork belly.
- 31Allow the lard to melt and reach 200°F (medium-low heat).
- 32Allow the lard to melt and reach 200°F (medium-low heat).
- 33Allow the lard to melt and reach 200°F (medium-low heat).
- 34Once the lard has melted and is at 200°F, add the dried pork belly back into the cazo.
- 35Once the lard has melted and is at 200°F, add the dried pork belly back into the cazo.
- 36Once the lard has melted and is at 200°F, add the dried pork belly back into the cazo.
- 37Cook the pork belly in the lard for one hour, constantly moving it around to prevent sticking.
- 38Cook the pork belly in the lard for one hour, constantly moving it around to prevent sticking.
- 39Cook the pork belly in the lard for one hour, constantly moving it around to prevent sticking.
- 40After one hour, the pork belly will have turned into chicharrones. Remove them from the lard.
- 41After one hour, the pork belly will have turned into chicharrones. Remove them from the lard.
- 42After one hour, the pork belly will have turned into chicharrones. Remove them from the lard.
- 43Place the chicharrones on paper to drain excess lard.
- 44Place the chicharrones on paper to drain excess lard.
- 45Place the chicharrones on paper to drain excess lard.
- 46Allow the lard to get nice and hot again (400°F or medium-high heat).
- 47Allow the lard to get nice and hot again (400°F or medium-high heat).
- 48Allow the lard to get nice and hot again (400°F or medium-high heat).
- 49Return the chicharrones to the hot lard and fry them for about five minutes, constantly moving them around until the skin has fully bubbled.
- 50Return the chicharrones to the hot lard and fry them for about five minutes, constantly moving them around until the skin has fully bubbled.
- 51Return the chicharrones to the hot lard and fry them for about five minutes, constantly moving them around until the skin has fully bubbled.
- 52Remove the finished chicharrones from the lard.
- 53Remove the finished chicharrones from the lard.
- 54Remove the finished chicharrones from the lard.
Ingredients
- pork belly
- pork belly
- pork belly
- 1 onion
- 1 onion
- 1 onion
- 1 head garlic
- 1 head garlic
- 1 head garlic
- 1 tbsp peppercorn
- 1 tbsp peppercorn
- 1 tbsp peppercorn
- 4 bay leaves
- 4 bay leaves
- 4 bay leaves
- salt
- salt
- salt
- 8 lbs lard
- 8 lbs lard
- 8 lbs lard
- 1 serving love
- 1 serving love
- 1 serving love
Equipment
cazostrainertongskitchen towel
Tips
- Make sure the pork belly has the layer of skin, this is what makes them crispy!
- You can cut them as big as you want.
- You can do them on your stove top too, the trick is to making sure the lard is at the right temperature.
- Boiling for 20 minutes (this begins after removing the impurities).
- 200°F (medium-low heat) to begin cooking for 1 hour or until they are nice and golden.
- 400°F (medium-high heat) to finish frying for 5 minutes or until the skin has fully bubbled.