Extra Crispy Dominican Style Pork Cracklings Recipe (Chicharrones)
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.
Pork Belly
Pork belly or Belly Pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai, and Filipino cuisine.
Is pork belly and chicharrón the same?
In countless cuisines around the world, belly is barbecued, stewed, roasted, and as it applies to this week's recipe, turned into golden and crispy crackling bits. Depending on the country of origin, chicharron can mean anything from fried pork skin with a little meat attached to fried pork rinds using only the skin.
Watch the video recipe
Extra Crispy Dominican Style Pork Cracklings Recipe (Chicharrones)
Ingredients:
3 lbs of pork belly fat
1 tsp of salt
2 limes
Directions:
Set your stove to medium-high heat
Add 1 to 2 cups of water into a pot
Add your pork
Add the salt
Boil the pork and let it release its own fat
Cover the pot with aluminum foil, this would help the meat to get crunchy, by letting enough air into the pot
After they have released most of the fat, they will be fried in their own fat, you may add frying oil if your pork belly fat is not too fatty
They will tend to stick to the bottom of the pot
Continue to stir every few minutes
Once they have changed to a nice golden brown, you may add some lime juice
When the skin gets nice and crunchy, your chicharrones are done
Serve immediately and enjoy
We typically serve chicharrones with tostones
Enjoy your crispy pork cracklings!