Chicharrón (Crispy Pork Belly)
Chicharrón is one of the most iconic dishes in Latin American cuisine, especially popular in Peru, Colombia, Mexico, and the Caribbean. The essence of the recipe is long, slow roasting, which allows the fat to render out, followed by a final crispy texture achieved at high temperature. Chicharrón is often offered fresh-fried by street vendors and consumed with vinegar or lime. If you want to make a truly authentic and delicious roasted pork belly, this recipe is the perfect choice!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Score the pork belly skin deeply and densely with a sharp knife to ensure even crisping during cooking.
2
In a bowl, combine the salt, black pepper, garlic powder, ground cumin, and Hungarian sweet paprika. Rub this mixture all over the pork belly.
3
Place the pork belly on a wire rack set over a baking sheet and refrigerate for at least 4 hours, allowing the spices to penetrate the meat.
4
Preheat the oven to 320°F (160°C). Place the pork belly on the wire rack and bake for approximately 2 hours, until the fat has rendered out nicely.
5
Increase the oven temperature to 430°F (220°C) and bake for another 30 minutes, or until the skin is crispy and golden brown.
6
For an even crispier texture, heat the oil in a skillet to 350°F (180°C). Carefully place the pork belly (removed from the oven) into the hot oil and fry for 3-5 minutes, until it is completely crispy.
7
Remove from the oil, drain well, and let rest for 5 minutes.
8
Slice and serve fresh, drizzled with vinegar or accompanied by lime wedges, according to taste.
