Chicharrones

1h 25m
Serves 1
facebook.com

Directions

  1. 1Begin by adding water to a cazo.
  2. 2Add half an onion, one head of garlic, and a good amount of salt to the water.
  3. 3Bring the water to a boil.
  4. 4Once the water comes to a boil, add the strips of pork belly (with the skin on).
  5. 5After five minutes, remove the impurities from the pork belly using a strainer.
  6. 6Add four bay leaves and peppercorns to the boiling water with the pork belly.
  7. 7Allow the pork belly to cook for another 20 minutes in the seasoned water.
  8. 8After a total of 25 minutes, remove the pork belly from the broth using tongs.
  9. 9Place the pork belly on a kitchen towel and pat it dry completely.
  10. 10Once the broth is removed, add lard to the cazo, ensuring there is enough to cover the pork belly.
  11. 11Allow the lard to melt and reach 200°F (medium-low heat).
  12. 12Once the lard has melted and is at 200°F, add the dried pork belly back into the cazo.
  13. 13Cook the pork belly in the lard for one hour, constantly moving it around to prevent sticking.
  14. 14After one hour, the pork belly will have turned into chicharrones. Remove them from the lard.
  15. 15Place the chicharrones on paper to drain excess lard.
  16. 16Allow the lard to get nice and hot again (400°F or medium-high heat).
  17. 17Return the chicharrones to the hot lard and fry them for about five minutes, constantly moving them around until the skin has fully bubbled.
  18. 18Remove the finished chicharrones from the lard.

Ingredients

  • pork belly
  • 1 onion
  • 1 head garlic
  • 1 tbsp peppercorn
  • 4 bay leaves
  • salt
  • 8 lbs lard
  • 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.

Related recipes

SALMOREJO SIN PAN

SALMOREJO SIN PAN

Spanish · Appetizer
Paté de sardinas

Paté de sardinas

Spanish · Appetizer
Sartenada de Champis

Sartenada de Champis

Spanish · Appetizer
Carpaccio de pies de cerdo

Carpaccio de pies de cerdo

Spanish · Appetizer15m
Aperitivo perfecto

Aperitivo perfecto

Spanish · Appetizer
MEJILLONES REVOLUCIONARIOS

MEJILLONES REVOLUCIONARIOS

Spanish · Appetizer
Mejillones en Escabeche

Mejillones en Escabeche

Spanish · Appetizer
Bombones salados de chistorra y bacon

Bombones salados de chistorra y bacon

Spanish · Appetizer15m
Canapés para Navidad 3.0

Canapés para Navidad 3.0

Spanish · Appetizer
Fiambre de pollo

Fiambre de pollo

Spanish · Appetizer40m
Tortitas de Calabacín

Tortitas de Calabacín

Spanish · Appetizer9m
HUEVOS RELLENOS CON PULPO Y BONITO

HUEVOS RELLENOS CON PULPO Y BONITO

Spanish · Appetizer