# Stovetop Chicharrones

Learn how to make super easy and crispy stovetop chicharrones with pork belly, perfect for tacos or snacking.

- Total time: 85 min
- Cuisine: Mexican
- Category: Appetizer
- Language: en

## Ingredients

- 5 lbs pork belly (skin on)
- 1 onion
- 1 garlic
- 4 bay leaves
- 1 tbsp peppercorn
- 3 tbsp coarse salt
- 4 lbs lard

## Instructions

1. Buy pork belly with the skin on to ensure crispy chicharrones.
2. Cut the pork belly into thin strips suitable for tacos or desired size.
3. Fill a large pot halfway with water, set it over high heat, and bring it to a full boil.
4. Once the water boils, add the salt and the cut pork belly.
5. Allow the pork belly to come to a second boil.
6. Once it comes to a second boil, remove all the foam from on top of the broth.
7. Add the onion, garlic, bay leaves, and peppercorns to the pot.
8. Allow the pork belly to continue cooking on high for 20 minutes.
9. After 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.
10. Drain the broth from the pot and dry the pot.
11. Add the lard to the dried pot and melt it over low heat.
12. Once the lard has melted and reaches 200 degrees, add the pork belly and cook on low for one hour, stirring occasionally to prevent sticking.
13. After one hour, the pork belly should be golden; remove it from the lard and set it over parchment paper.
14. Turn up the heat to medium-high and allow the lard to reach 400 degrees.
15. Once the lard is hot, add the pork belly and fry for 5 minutes, moving it constantly to prevent sticking and popping.
16. After 5 minutes, the chicharrones should be nice and crispy; remove them from the lard and set them on butcher paper.

## Equipment

- knife
- cutting board
- large pot
- skimmer
- kitchen towel
- meat thermometer
- parchment paper
- butcher 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.

## Source

- Original video: https://www.facebook.com/watch/?mibextid=wwXIfr&v=516666624605060&rdid=VbX6TVq6zsl2UqUC
- Recipe page: https://www.cliprecipe.com/recipe/9e75527c-ecfc-47fe-853a-6b1ae299151f
- Extracted: 2025-11-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt