Stovetop Chicharrones

Name: Stovetop Chicharrones
Total time: 85 min
Cuisine: Mexican
Ingredients: 5 lbs pork belly (skin on); 1 onion; 1 garlic; 4 bay leaves; 1 tbsp peppercorn; 3 tbsp coarse salt; 4 lbs lard

1h 25m

Serves 1

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Stovetop Chicharrones

facebook.com

1h 25m

Serves 1

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.

Stovetop Chicharrones

1h 25m

Serves 1

facebook.com

Stovetop Chicharrones

facebook.com

1h 25m

Serves 1

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.