Chicharrones is usually made of pork belly or pork shoulder, which is the best meat of the pork to make the tastiest chicharrones. This recipe is a copycat of authentic Mexican chicharrones recipe. I love the dish because of its delicious taste, yet it is easy and simple to prepare. The dish is very similar to a deep-dried pork Filipino version, the Pork Pinakupsan, Pork Chicharon, Chicharon Bulaklak, and Bagnet Recipe, among the famous Pinoy fried pork favorites. Try this recipe; it is crunchy, crispy, and flavorful. Serve the dish to your family, and surely they will love and enjoy the dish. Thank you for visiting us.
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Chicharrones is usually made of pork belly or pork shoulder, which is the best meat of the pork to make the tastiest chicharrones. It is crunchy, crispy, and flavorful.
Pat dry the pork belly. On a cutting board, using a sharp knife, cut into strips about 1 inch wide and 4 to 5 inches long.
Place strips fat-side down on a cutting board and carefully slice down at 1/2-inch intervals.
Pour in water in a deep pot and bring to a boil over medium-high heat. Add salt, baking soda, garlic, peppercorn, and oregano if using.
Add the pork belly and cook uncovered until the foamy scum floats. Remove it until you get a clear and clean liquid.
Cover the pot and simmer over medium heat for 30 minutes or until the meat gets tender.
Remove the boiled pork belly from the pot and let it cool down for at least 10 minutes. Disregard the liquid.
Heat lard or cooking oil in a large pan or wok. Add the boiled pork and deep-fry over medium heat for 20 to 25 minutes, or until golden brown and crispy.
Transfer the chicharrones using a slotted spoon or wire strainer. Put them on a plate lined with paper towels to drain the excess oil.
Toss with salt to taste and any seasonings of your choice, if desired.
Serve crispy and enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.