Extra Crispy Dominican Style Pork Cracklings (Chicharrones) are a beloved snack throughout Latin America. These golden, crunchy pieces of fried pork belly are seasoned to perfection and impossible to stop eating.
Did You Know?
Chicharrones are enjoyed across Latin America, with each country having its own version. In the Dominican Republic, they're often served with lime and hot sauce as street food.
Pro Tips
Pat the pork belly completely dry before frying for maximum crispiness. Fry in small batches to maintain oil temperature.
Storage & Meal Prep
Best enjoyed fresh. Store in a paper bag at room temperature for up to a day, or reheat in a 400°F oven to restore crunch.
What to Serve With
Serve with fresh lime wedges, hot sauce, and tostones. A cold Presidente beer pairs perfectly.
Frequently Asked Questions
How do I keep chicharrones crispy?
Serve immediately. Avoid covering them as trapped steam makes them soggy.
What cut of pork is best?
Pork belly with the skin on gives the best combination of crispy skin and tender meat.
Watch How to Make This
Watch How to Make This
Extra Crispy Dominican Style Pork Cracklings (Chicharrones)
Ingredients
Method
- Set stove to medium-high heat. Add 1-2 cups water to pot.
- Boil the pork and let it release its own fat.
- Cover pot with aluminum foil to help meat get crunchy.
- Once fat renders, the pork fries in its own fat.
- Stir every few minutes to prevent sticking.
- When golden brown, add lime juice.
- When skin is nice and crunchy, they're done. Serve with tostones.
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