Chicharrón Colombiano
Colombian Crispy Pork Belly
A classic Colombian delicacy, this pork belly is slow-cooked and then fried to achieve an incredibly crispy skin and tender, succulent meat. It's a staple in many Colombian dishes, especially Bandeja Paisa.
No community edits yet.
🧂 Ingredients
- 1.5 kg Pork belly(Skin-on, preferably a thick piece with a good fat-to-meat ratio.)
- 3 tablespoons Kosher salt or sea salt(Coarse salt is best for drawing out moisture.)
- 1 teaspoon Baking soda(Helps to crisp the skin.)
👨🍳 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, being careful not to cut into the meat. This helps the salt penetrate and allows the skin to crisp evenly.
⏱️ 10 minutes - 2
Season the pork belly: In a small bowl, combine the salt and baking soda. Rub this mixture generously all over the pork belly, ensuring it gets into the scored skin. Turn the pork belly skin-side up in a shallow dish.
⏱️ 5 minutes - 3
Refrigerate overnight: Cover the dish loosely with plastic wrap or foil and refrigerate for at least 12 hours, or preferably overnight. This drying process is crucial for achieving crispy skin.
⏱️ 12-24 hours - 4
Preheat the oven: Preheat your oven to 160°C (320°F).
- 5
First roast: Place the pork belly, skin-side up, on a wire rack set inside a baking sheet. Roast for 2 hours. The meat should become tender, and the skin will start to puff slightly.
⏱️ 2 hours - 6
Increase heat for crisping: Remove the pork belly from the oven. Increase the oven temperature to 220°C (430°F).
⏱️ 5 minutes - 7
Crisp the skin: Return the pork belly to the oven and roast for another 20-30 minutes, or until the skin is deeply golden brown and crackling. Watch carefully to prevent burning.
⏱️ 20-30 minutes - 8
Rest and cut: Remove the chicharrón from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute. Cut the chicharrón into bite-sized pieces.
⏱️ 10-15 minutes - 9
Serve: Serve hot as a main dish, appetizer, or as a component of Bandeja Paisa. It pairs well with arepas, hogao (tomato and onion sauce), or a simple salad.
💡 Pro Tips
- ✓Ensure the skin is completely dry before seasoning and especially before the final crisping stage. Pat it very dry with paper towels after refrigeration if needed.
- ✓The two-stage cooking method (low and slow followed by high heat) is key to tender meat and shatteringly crisp skin.
- ✓Chicharrón is an essential component of the traditional Colombian Bandeja Paisa, providing a rich, savory, and textural element.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For an even crispier result, after the oven roasting, you can briefly deep-fry the pieces in hot oil (around 180°C / 350°F) for a minute or two.
- Some recipes call for additional spices like garlic powder or cumin, but the classic version relies on salt and baking soda for flavor and texture.