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Authentic Chicharron
Chicharron, a much-loved delicacy originating from Latin America, is a crispy, savory treat that will have you coming back for more. The pork belly's tantalizing crunch, combined with a unique blend of spices, makes this dish a flavorful masterpiece. It's not just food; it's a bite of Latin America's rich culinary heritage!
Servings: 4
Ingredients
- Vegetable oil
- enough for deep frying
- Cayenne pepper
- 1/2 teaspoon
- Paprika
- 1 teaspoon
- Garlic powder
- 1 teaspoon
- Salt
- 1 teaspoon
- Pork belly
- 1 kg
Instructions
- Start by preheating your oven to 325°F (165°C).
- Take your pork belly and carefully score the skin with a sharp knife. Aim for shallow cuts in a diamond pattern for optimal spice absorption.
- In a small bowl, blend together your spices: salt, garlic powder, paprika, and cayenne pepper.
- Massage the spice mixture all over the pork belly, ensuring to work it into the scored skin for maximum flavor.
- Place the spiced pork belly on a baking sheet and send it to roast in the oven. This will take about 2 hours, or until the meat is tender and the skin is crispy. Patience is key here!
- Once done, remove the pork belly from the oven and allow it to cool slightly.
- While the pork belly cools, heat up enough vegetable oil in a deep fryer or large pot to 375°F (190°C).
- Cut the cooled pork belly into bite-sized pieces. Be sure to handle it gently to keep the scored skin intact.
- Now, carefully add the pork belly pieces to the hot oil. Fry until golden and extra crispy, about 5 minutes should do the trick.
- Use a slotted spoon to remove the chicharron from the oil and drain on paper towels. This will help maintain that perfect crunch.
- Serve your chicharron hot. It makes a delightful appetizer or snack. Enjoy it with a squeeze of lime for an added zesty twist!
Dietary Information
Servings: 4 • Dish Type: Appetizer • Prep Time: 15 minutes • Cook Time: 2 hours 15 minutes • Calories: 800 • Fat: 80g • Carbs: 2g • Protein: 15g • Sodium: 590mg • Sugar: 0g
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