I love Slow Roasted Crispy Chicharrónes, and since this not a favorite in my household, I only treat myself once or twice a year. You don’t see it too often, but it’s just uncured bacon or pork belly. The trick to a really crispy crackling top is to slow roast and pre-season. It is best to leave it in the refrigerator overnight, uncovered, to let it dry. It is really delicious!
Tip : It's not absolutely essential to refrigerate the chicharrones overnight before roasting, but if you have the time, you will get the crackling that makes this a chicharrone.
Ingredients
- 2 lbs pork belly center cut
- kosher salt and garlic powder
Instructions
- Gather all ingredients before starting recipe.
- Turn pork belly skin side down and using a sharp knife cut 1"x 3" strips through the meat, but do not cut through the skin. Season well with kosher salt and garlic powder.
- Turn the pork, skin side up and score the skin, do not cut all the way through. Season with kosher salt and garlic powder.
- Place on a plate and refrigerate, uncovered, over night.
Roasting
- Pre heat oven to 325°
- Place pork in a roasting pan and add a couple of tablespoons of water to the bottom of the pan. Slow roast for 2.5 or 3 hours, or until the top of the pork belly is nicely browned.
- Remove from pan, and let it cool to room temperature.
Serving
- Turn the pork skin side down and using a serrated knife, cut along the 1"x 3" sections through the crackling.
- Slice baguette on a diagonal, and toast both sides under the broiler. Top each slice with a slice of chicharrone.
- Serve with a side salad.
