I love pork crackling, and since this not a favorite in my household, I only treat myself once or twice a year. This year I decided to make chicharrones. 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. And to leave it in the refrigerator overnight, uncovered, to let it dry. It is really delicious!

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  • Course Dinner
  • Cuisine Mexican
  • Keyword 5 Ingredients or Less, All-Seasons, Comfort food, Delicious, For Foodies, Pork
Servings Prep Time Cook Time
4 people 15 minutes 3 hours
Passive Time Total Time
3hrs 15 min
Servings Prep Time Cook Time
4 people 15 minutes 3 hours
Passive Time Total Time
3hrs 15 min
Tips
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.
Degree of Difficulty
Easy
Ingredients
  • 2 lbs pork belly center cut
  • kosher salt and garlic powder
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. 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.
  3. Turn the pork, skin side up and score the skin, do not cut all the way through. Season with kosher salt and garlic powder.
  4. Place on a plate and refrigerate, uncovered, over night.
Roasting
  1. Pre heat oven to 325°
  2. 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.
  3. Remove from pan, and let it cool to room temperature.
Serving
  1. Turn the pork skin side down and using a serrated knife, cut along the 1"x 3" sections through the crackling.
  2. Slice baguette on a diagonal, and toast both sides under the broiler. Top each slice with a slice of chicharrone.
  3. Serve with a side salad.

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