Directions
- 1Buy pork belly with the skin on to ensure crispy chicharrones.
- 2Cut the pork belly into thin strips suitable for tacos or desired size.
- 3Fill a large pot halfway with water, set it over high heat, and bring it to a full boil.
- 4Once the water boils, add the salt and the cut pork belly.
- 5Allow the pork belly to come to a second boil.
- 6Once it comes to a second boil, remove all the foam from on top of the broth.
- 7Add the onion, garlic, bay leaves, and peppercorns to the pot.
- 8Allow the pork belly to continue cooking on high for 20 minutes.
- 9After 20 minutes, remove the pork belly from the pot and set it over kitchen paper towels to ensure it is completely dry for the next step.
- 10Drain the broth from the pot and dry the pot.
- 11Add the lard to the dried pot and melt it over low heat.
- 12Once the lard has melted and reaches 200 degrees, add the pork belly and cook on low for one hour, stirring occasionally to prevent sticking.
- 13After one hour, the pork belly should be golden; remove it from the lard and set it over parchment paper.
- 14Turn up the heat to medium-high and allow the lard to reach 400 degrees.
- 15Once the lard is hot, add the pork belly and fry for 5 minutes, moving it constantly to prevent sticking and popping.
- 16After 5 minutes, the chicharrones should be nice and crispy; remove them from the lard and set them on butcher paper.
Ingredients
- 5 lbs pork belly (skin on)
- 1 onion
- 1 garlic
- 4 bay leaves
- 1 tbsp peppercorn
- 3 tbsp coarse salt
- 4 lbs lard
Equipment
knifecutting boardlarge potskimmerkitchen towelmeat thermometerparchment paperbutcher paper
Tips
- Make sure to buy pork belly with the skin on for crispy chicharrones.
- Ensure the pork belly is completely dry before frying for the next step.
- Stir the pork belly occasionally while cooking in lard to prevent sticking.
- Be careful when frying as the chicharrones might pop.
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