skin-on pork bellycut into approximately 1-inch-thick strips
salt
black pepper
garlicwhole bulb1
onionplus one quarter additional3
pork lard (manteca)for deep frying; traditionally use 100% pure pork lard
Steps
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1
Trim the pork belly and cut it into uniform strips approximately 1 inch thick, ensuring they are all similar in size so they cook evenly.
2
Add salt, black pepper, and a whole garlic bulb to a pot with the pork belly strips and enough water to cover. Heat slowly over medium-low heat until boiling.
3
Add onion and simmer for about 25 minutes until the pork is tender. Remove any impurities that rise to the surface for better flavor and appearance.
4
Remove the pork belly and drain it well. Pat dry thoroughly on paper towels—moisture must be minimized to prevent splattering during frying. Clean the pot and prepare it for deep frying with pork lard.
5
Heat the pork lard to 378°F (approximately 193°C), then carefully lower the dried pork belly strips into the hot oil in batches.
6
Stir and turn the strips frequently during the 5-minute fry time, pressing down gently to encourage puffing. Watch carefully as some pieces may finish before others—remove them when done.
7
Remove all the chicharrones once puffed and golden. Drain briefly and serve while still hot and crispy.
PrimedTableBETA
