Chicharrón
Colombian Crispy Pork Belly
Authentic Colombian Chicharrón features skin-on pork belly, slow-cooked until tender, then fried to achieve a shatteringly crispy, puffed skin. It's a quintessential element of the iconic Bandeja Paisa and a beloved snack on its own.
🧂 Ingredients
- 1 kg Pork belly(skin-on, preferably a piece with a good fat-to-meat ratio)
- Enough to cover Water(for simmering)
- 1 Lime(halved, juice reserved)
- 2 tbsp Salt(coarse sea salt or kosher salt recommended)
- 1 tsp Garlic powder
- 4-6 cups Vegetable oil or Lard(for deep frying, enough to generously submerge the pork belly)
- for serving Ají (Colombian hot sauce)(optional, but traditional)
👨🍳 Instructions
- 1
Prepare the pork belly: Using a very sharp knife or a utility knife, score the skin of the pork belly in a diamond pattern, cutting through the skin but not into the meat. This helps the skin render and crisp up. Rub the entire piece of pork belly, including the scored skin, generously with the salt and garlic powder. Let it sit for about 10 minutes while you prepare the pot.
⏱️ 10 minutes - 2
Simmer the pork belly: Place the seasoned pork belly in a large pot or Dutch oven. Add enough water to completely cover the pork belly. Squeeze the juice from the halved lime into the water and then add the lime halves to the pot as well. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour, or until the pork is tender when pierced with a fork. The meat should be yielding, but not falling apart.
⏱️ 1 hour - 3
Dry and chill the pork belly: Carefully remove the pork belly from the simmering liquid (reserve the liquid for other uses if desired, like making a flavorful broth). Discard the lime halves. Pat the pork belly thoroughly dry with paper towels, ensuring the skin is as dry as possible. Place the pork belly on a plate or wire rack, uncovered, and refrigerate for at least 2 hours, or preferably overnight. This drying step is crucial for achieving crispy skin.
⏱️ 2 hours (minimum, refrigeration) - 4
Deep fry the pork belly: In a large, deep pot or Dutch oven, heat the vegetable oil or lard over medium-high heat until it reaches 180°C (350°F). Carefully lower the chilled pork belly into the hot oil, skin-side down first if possible. Be cautious, as the skin will puff and may splatter. Fry for about 15-20 minutes, turning occasionally, until the skin is deeply golden brown, puffed, and shatteringly crisp. You should hear a distinct crackling sound as it fries.
⏱️ 15-20 minutes - 5
Drain and serve: Remove the chicharrón from the hot oil using tongs or a spider strainer and place it on a wire rack set over paper towels to drain any excess oil. Let it rest for a few minutes. Cut into serving pieces. Serve immediately with ají or your favorite dipping sauce.
⏱️ 5 minutes
💡 Pro Tips
- ✓The key to crispy chicharrón is extremely dry skin. Don't skip the refrigeration step.
- ✓Always fry in a deep pot with plenty of oil, and be prepared for splattering. Cover the pot loosely with a splatter screen or a lid slightly ajar.
- ✓The final product should be audibly crisp and shatter when bitten.
- ✓Ensure the oil is at the correct temperature before frying. Too low, and the pork will absorb too much oil; too high, and the skin will burn before it crisps.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Chicharrón Prensado: After frying, the chicharrón is pressed between two boards and then often fried again or sliced thinly and fried until very crisp.
- Serve alongside arepas, patacones, or as part of a larger meal like Bandeja Paisa.
- Marinate the pork belly before simmering for added flavor.