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Dominican Chicharrón de Cerdo (Fried Pork Belly)

Dominican Chicharrón de Cerdo (Fried Pork Belly)

Chicharron de Cerdo is a Dominican classic — crispy fried pork belly seasoned with garlic, oregano, and love. Whether you're making it on the stovetop or in the air fryer, this recipe brings bold island flavor straight to your table.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 2 lbs pork belly cut into bite-sized chunks • 3 tablespoon white vinegar or lime juice • 1½ tsps salt or to taste • 1 teaspoon Dominican oregano • 1 teaspoon garlic powder • ½ teaspoon black pepper • ½ teaspoon onion powder • ½ teaspoon adobo seasoning • 1 cup water • 1 cup oil for frying (if pan-frying) • 2 limes, for serving

Method
 

  1. Want less mess but still that crispy bite? Here’s how to do it air fryer-style:
  2. Boil first (same as above): This is important—boiling renders the fat and partially cooks the pork.
  3. Let cool: After boiling, allow the pork to cool for a few minutes and pat it dry again.
  4. 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.
  5. Preheat your air fryer to 400°F (200°C).
  6. Spray the basket and pork with a little oil.
  7. Air fry for 20 minutes, then shake or flip.
  8. Continue cooking for another 20 -25 minutes or until golden, crispy, and puffed.
  9. Serve: Squeeze lime on top and enjoy!

Notes

Storage & Meal Prep
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.