Chicharrón de Cerdo Dominicano
Crispy, succulent pork belly pieces, seasoned and slow-cooked until tender, then fried to a perfect crunch. A beloved savory snack and appetizer.
🧂 Ingredients
- 1.5 kg Pork belly(skin on, cut into 2-inch cubes)
- 8 cloves Garlic(smashed)
- 1 large Onion(quartered)
- 1/4 cup Lime juice
- 1/4 cup Orange juice
- 2 tbsp Salt
- 1 tbsp Black pepper
- 1 tsp Oregano(dried)
- 1 cup Water
- as needed for frying Vegetable oil
👨🍳 Instructions
- 1
In a large bowl, combine pork belly cubes with smashed garlic, onion quarters, lime juice, orange juice, salt, pepper, and oregano. Marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
⏱️ 30 minutes to 2 hours - 2
Place marinated pork belly, along with the marinade and onion, into a heavy-bottomed pot or Dutch oven. Add 1 cup of water.
💡 Tip: Ensure the pot is large enough to hold the pork without overcrowding. - 3
Bring the liquid to a simmer over medium heat, then reduce heat to low, cover, and cook for about 2 to 2.5 hours, or until the pork is very tender and most of the liquid has evaporated. Stir occasionally.
⏱️ 2 to 2.5 hours💡 Tip: The pork should be easily pierced with a fork. - 4
Once tender, uncover the pot and increase the heat to medium-high. Cook, stirring frequently, until the remaining liquid has reduced to a glaze and the pork pieces are beginning to crisp up. This should take about 15-20 minutes.
⏱️ 15-20 minutes💡 Tip: Watch carefully to prevent burning. - 5
Heat about 1-2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until shimmering (around 350°F/175°C). Carefully add the pork belly pieces in batches, ensuring not to overcrowd the pan.
⏱️ 5-7 minutes per batch💡 Tip: Use a slotted spoon to remove the pork. - 6
Fry the pork for 5-7 minutes per batch, or until golden brown and very crispy. Remove with a slotted spoon and drain on paper towels. Season with a little extra salt immediately after frying if desired.
⏱️ 5-7 minutes💡 Tip: Serve hot.
💡 Pro Tips
- ✓Using pork belly with a good fat-to-meat ratio is key for tenderness and crispiness.
- ✓Don't skip the slow simmering step; it's crucial for tenderizing the meat.
- ✓Ensure the oil is hot enough before frying to achieve a crispy exterior without absorbing too much oil.
🔄 Variations
- Add a pinch of adobo seasoning to the marinade for extra flavor.
- Serve with tostones (fried green plantains) or a side of white rice.