This Dominican Chicharrón de Cerdo (Fried Pork Belly) is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. What is the difference between chicharron and pork cracklings?
Dominican chicharron uses thick cuts of pork belly that are twice-fried for a crispy exterior and tender interior. Cracklings are usually just the skin fried until brittle.
2. Why do you boil the pork before frying?
Boiling renders out excess fat and partially cooks the meat so the interior is tender. The second step — frying — crisps the outside to golden perfection.
3. What cut of pork is used for chicharron de cerdo?
Skin-on pork belly cut into 2-inch chunks is traditional. The skin crisps up during frying while the meat underneath stays juicy and flavorful.
4. How do I get chicharron extra crispy?
After boiling, let the pork dry completely (refrigerate uncovered for a few hours if possible). Dry surface equals crispier results when it hits the hot oil.
5. What oil temperature is best for frying chicharron?
350-375°F is ideal. The pork splatters when it hits the oil, so use a deep pot and be careful. A splatter screen is highly recommended.
6. What is the traditional seasoning for Dominican chicharron?
Sour orange juice (naranja agria), garlic, oregano, and salt are the classic marinade. Lime juice mixed with orange juice substitutes for sour orange.
7. What dipping sauce goes with chicharron?
Wasakaka (Dominican garlic sauce with parsley, olive oil, and vinegar) is the traditional accompaniment. Lime wedges and hot sauce are also popular.
8. Can I make chicharron in an air fryer?
Yes — boil first, then air fry at 400°F for 20-25 minutes, shaking the basket every 5 minutes. You get crispy results with much less oil.
9. How long does chicharron stay crispy?
Best eaten immediately. It stays crispy for about 2 hours at room temperature. Reheat leftovers in a 400°F oven for 10 minutes to re-crisp.
10. What should I serve with chicharron de cerdo?
Tostones (fried plantains), yuca frita, avocado slices, and a simple salad are the classic Dominican accompaniments. White rice and beans complete the meal.
Watch How to Make This
Dominican Chicharrón de Cerdo (Fried Pork Belly)
Ingredients
Method
- Want less mess but still that crispy bite? Here’s how to do it air fryer-style:
- Boil first (same as above): This is important—boiling renders the fat and partially cooks the pork.
- Let cool: After boiling, allow the pork to cool for a few minutes and pat it dry again.
- Air fry:Preheat your air fryer to 400°F (200°C).Spray the basket and pork with a little oil.Air fry for 20 minutes, then shake or flip.Continue cooking for another 20 -25 minutes or until golden, crispy, and puffed.
- Preheat your air fryer to 400°F (200°C).
- Spray the basket and pork with a little oil.
- Air fry for 20 minutes, then shake or flip.
- Continue cooking for another 20 -25 minutes or until golden, crispy, and puffed.
- Serve: Squeeze lime on top and enjoy!
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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