A simple and tasty recipe for making Chicharrón, a popular Filipino snack made from crispy pork skin.
Ingredients
- 2lbpork belly or pork rinds (with skin)
- 2cupswater
- 1tbspsalt
- 1tsppepper
- 2inoil (for frying)
Nutrition (per serving)
Calories
960.0kcal (48%)
Protein
72.0g (100%)
Carbs
0.0g
Sugars
0.0g
Healthy Fat
50.0g
Unhealthy Fat
30.0g
% Daily Value based on a 2000 calorie diet
How to make Chicharrón
Prepare the Pork
If using pork belly, cut it into 1-2 inch strips, ensuring each piece has skin. If using pork rinds, you can skip this step.
Boil the Pork
In a pot, add the pork belly (or rinds) and cover it with water. Add 1 tablespoon of salt and bring to a boil. Reduce the heat and let it simmer for about 30-45 minutes, or until the meat is tender.
Cool and Dry
Once boiled, remove the pork from the pot and let it cool. Pat the pork dry with paper towels to remove excess moisture. You can also let it air dry for a few hours or overnight in the refrigerator for better results.
Fry the Pork
In a deep pan or skillet, heat about 2 inches of oil over medium-high heat.
Once the oil is hot, carefully add the pork pieces. Fry until they turn golden brown and crispy, about 5-8 minutes. You may need to fry them in batches to avoid overcrowding.
Drain Excess Oil
Remove the fried chicharrón and place them on a plate lined with paper towels to absorb any excess oil.
Season
While still hot, sprinkle with salt or your favorite seasoning.
Serve
Serve your chicharrón with your favorite dipping sauce, such as vinegar with garlic and chili, or enjoy it as a snack on its own.
Nutrition (per serving)
Nutrition (per serving)
Calories
960.0kcal (48%)
Protein
72.0g (100%)
Carbs
0.0g
Sugars
0.0g
Healthy Fat
50.0g
Unhealthy Fat
30.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For better results, let the boiled pork air dry for a few hours or overnight in the refrigerator.
FAQS
How do I make crispy chicharrón from pork belly?
To make crispy chicharrón from pork belly, start by cutting the pork into 1-2 inch strips with skin. Boil the pork in salted water for 30-45 minutes until tender. After boiling, let it cool and dry thoroughly. Then, heat oil in a deep pan and fry the pork pieces until golden brown and crispy, about 5-8 minutes.
Can I use pork rinds instead of pork belly for chicharrón?
Yes, you can use pork rinds instead of pork belly for making chicharrón. If using pork rinds, you can skip the boiling step, as they are already cooked. Just dry them well and fry them directly in hot oil until they become crispy.
What are some good dipping sauces for chicharrón?
Chicharrón pairs wonderfully with various dipping sauces. A popular choice is vinegar mixed with garlic and chili for a tangy kick. You can also try it with soy sauce, spicy mayonnaise, or even a sweet chili sauce for a different flavor profile.
How should I store leftover chicharrón?
To store leftover chicharrón, let it cool completely, then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. For the best texture, reheat in an oven or air fryer to restore its crispiness before serving.
What can I substitute for pork if I want a healthier chicharrón alternative?
If you're looking for a healthier alternative to traditional chicharrón, consider using skinless chicken thighs or turkey skin. While they won't have the same flavor, you can season them well and fry them to achieve a crispy texture. Just keep in mind that the cooking times may vary.
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