Addictive Crispy Pork Belly Chicharrones

Bring the party with chicharrones — their golden, crunchy pork skin and juicy bites are always a hit. Slow-cooked until crispy, they're perfect with salsa or eaten straight up. With pork belly cracklings, you'll have friends hovering nearby. These are always the first to vanish at get-togethers.

I learned to make chicharrones from my aunt. She’d fry them for family gatherings and the whole house would smell amazing. Everyone always sneaked a piece, even when told to wait until they cooled.

Tasty Ingredients

• Pork belly, skin on: gives you tons of flavor and makes the skin crackle. Pick one with even layers of meat and fat to keep everything balanced
• Coarse salt: boosts pork flavor and helps make the skin super crisp
• Lime juice and peel: brightens things up with a hint of zing. Choose a juicy, heavy lime
• Bay leaves: add a gentle herby taste that keeps things from feeling too rich. Go for whole, fresh leaves
• Garlic cloves: give the meat a deep, tasty aroma. Fresh, unpeeled garlic keeps things mild

Simple Steps

Let Them Cool:

Grab a slotted spoon and put the pork on a rack to cool off for ten minutes. Once crisp, chop into smaller bites. Eat now or stash for later

Crisp It Up:

Turn those strips over often with tongs as the pork fries. Keep an eye out for golden, bubbly, crispy skin over the next half hour

Begin Frying:

Turn the heat down a bit once water’s almost gone and fat starts pooling. Let it cook for another thirty minutes, flipping every ten minutes as more fat renders

Put It All Together:

Lay the pork strips in your biggest heavy pot. Throw in garlic, bay leaves, the lime peel and juice, then a good sprinkle of salt. Toss everything so flavor starts to mingle

Get the Pork Ready:

Cut pork belly into chunky strips about two inches wide. Make big cuts into the meaty side but don’t poke through the skin. That way, fat melts out and everything soaks up flavor

Let It Simmer:

Add enough water to almost cover the pork. Set the pot uncovered over medium heat. Stir now and then for 40 to 50 minutes until the water's nearly gone

Pin

The best chicharrones always take me back to noisy family parties where everyone scrambled for the last piece. Nothing beats breaking one open and watching steam spill out as it snaps apart.

How to Store

Stash leftovers in something airtight on your counter for up to two days. If you want them to last longer, chill them and toss in a hot oven later to bring back the crisp. They freeze well too — just thaw and heat right from the freezer.

Swaps and Tweaks

If you can't get pork belly with skin, plain pork belly will do, but the crunch won’t be there. For extra flavor, drop in a pinch of smoked paprika. No lime? Squeeze in a bit of lemon instead, but don’t overdo it.

How to Serve

Snack on chicharrones by themselves, pair with spicy salsa, or toss with crunchy cabbage slaw for balance. They work great with a cold drink or sprinkled over beans, rice, or salads for extra crunch.

Cultural Backstory

You’ll find chicharrones everywhere across Latin America and Spain with every place adding its own twist. In Mexico, they're there for every celebration — or just a chill afternoon with friends. It’s all about sharing and plenty for everyone.

Recipe Questions & Answers

→ What’s the trick to keep chicharrones really crunchy?

Let them cool on a wire rack, not paper towels, so steam doesn’t mess up the crisp. A little rest time makes them even crunchier.

→ What’s the best way to slice pork belly for chicharrones?

Cut the pork belly into strips about two inches wide. Score the meaty side with deep cuts, but leave the skin together. That helps with crispiness and even cooking.

→ Can I swap out bay leaves and garlic for something else?

Sure, toss in spices like chili powder or cumin for a twist, but classic bay leaf and garlic give that old-school taste.

→ What do I do with leftover pork fat (manteca)?

Save the fat from frying and use it to add flavor to things like beans, tamales, or when you’re sizzling veggies.

→ How can I tell when chicharrones are done?

You’ll know they’re ready when they’re a deep golden color and the rind is crispy with lots of bubbles. Keep an eye on them at the end so they don’t burn.