Growing up in a Cuban family, pork was always on rotation. Mami would make masitas de puerco on weekends and during the holidays, lechon asado was the star of the night.

But when we wanted snacks or flavorful Cuban appetizers, these super crispy chicharrones were our go-to!

I remember my dad sometimes bringing home these crispy, golden-brown morsels of heaven in a greased-stained brown paper bag from a nearby Cuban spot in Hialeah. Other times, Mami would fry them on a sunny Sunday afternoon.

Just think… thick strips of pork belly, cut into cubes, seasoned with salt, and deep-fried to perfection. The result was crispy crackling skin on the outside and tender, melt-in-your-mouth meat on the inside.

Let me show you how to make them!

An overhead shot of chicharrones de puerco on a white platter with lime slices on the side on a white counter

Deep Fry Pan

This large, hard anodized, nonstick pan makes frying easy and makes cleanup a breeze. Highly recommend!

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Prepping The Pork Belly

Here’s what I learned from Mami. To achieve that sought-after crispy exterior in chicharrones, you can’t marinade the pork belly in mojo (or any marinade).

Marinating the pork belly in citrus would tenderize the meat to the point that you’ll risk losing that traditional crispy crunch we all know and love!

This is the same reason we gently separate the skin from a pork shoulder to marinate the actual roast when we make a Cuban roast pork. We need that skin to be very dry to achieve that crispy pork skin.

That’s why Mami says, “Just add salt to the pork belly y ya.”

👉🏼 TIP: 2 lbs of pork belly should give you about 20-25 chicharrones, if you cut them in 1-inch pieces.

Ingredients for chicharrones de puerco on plates or bowls: pork belly, vegetable oil, salt.
Cut the pork belly into 1-inch cubes.
Cut pork belly pieces in 1 inch cubes on a round white plate with a small wooden bowl of salt on the side.
Season and rub the pork belly cubes with salt evenly on all sides.

I prefer using table salt to season the rich, fatty pork belly. It’s what Mami uses and I do whatever she says. 🫡 I’d recommend using about 1 teaspoon per pound if you’re using table salt. If you’re using kosher salt, you’ll need about 1/4 teaspoon more. Make sure to season and rub all sides so it’s evenly coated!

Frying The Chicharrones

I know you’re probably thinking you need a ton of oil for this recipe, but it’s actually quite the opposite. You only need a small amount of oil for a shallow fry because the pork itself will release a lot of its own oil. Less is more, my friends!

If you’re not a fan of deep frying, I added an air fryer option in the recipe below. It won’t be the exact same result but at least you won’t be scared of any hot oil potentially splattering on you. 😂

Uncooked pork belly pieces in a cast iron pan to make chicharrones de puerco on a marble countertop
Heat the oil over medium-high heat. Add the pork belly cubes and reduce the heat to medium-low.
Pork belly pieces cooking in a cast iron pan to make chicharrones de puerco on a marble countertop
Cook for 30 minutes, turning them every 5 minutes.
Pork belly pieces in a cast iron pan to make chicharrones de puerco on a marble countertop
Increase the heat to HIGH and continue to fry for 10 more minutes.
A close up of chicharrones de puerco showing all the details of the crispiness.
The result: Crispy and golden brown on the outside and tender on the inside.
chicharrones de puerco on a white platter with lime slices garnishing.

Whenever I make chicharrones, it always reminds me of masitas de puerco. Same crispy pork exterior but masitas de puerco are made with pork shoulder instead pork belly. YUM!

If you’re not feeling pork at all (why? lol), you could always make my chicharrones de pollo. You get the same crispy, fried vibe except with chicken thighs.

An overhead shot of chicharrones de puerco on a white platter with lime slices on the side on a white counter.
5 from 1 review

Chicharrones (Cuban Crispy Fried Pork Belly)

Jamie Silva
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 pieces
Who doesn't love chicharrones?! Crackling skin, juicy and chewy interior, rich flavor… que ricooo! These thick strips of pork belly are seasoned with salt and then fried to crispy perfection. They make for the perfect Cuban snack or appetizer, especially when served with a cold beer. Learn how to get that perfect crackle with just 2 ingredients. Trust me, this recipe doesn’t need anything extra.
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Equipment

Ingredients
 

  • 2 lb pork belly, skin on (barrigada de cerdo)
  • Salt, to taste
  • 1/3 cup vegetable oil
  • Lime wedges , for serving

Instructions
 

  • Cut the pork belly into 1-inch cubes. 2 lbs should give you about 10-12 pieces. Season and rub the pork belly cubes with salt. Set aside.
  • In a deep nonstick skillet, heat the oil over medium-high heat. Add the pork belly cubes and reduce the heat to medium-low.
  • This will be more of a shallow fry with enough oil so the pork doesn’t stick to the pot. The pork will render a lot of its own fat so no need to add more oil. Be careful while you’re frying because the hot oil will splatter and pop. Use a splatter screen to prevent any burns.
  • Cook the pork belly pieces for 30 minutes, turning them every 5 minutes.
  • Increase the heat to HIGH and continue to cook for an additional 10 minutes, while stirring, until crispy and golden brown on the outside and tender on the inside.
  • Transfer the chicharrones to a plate lined with paper towels to drain. Season with salt to taste.
  • Allow to cool slightly. Serve the crispy pork cracklings with lime wedges.

Notes

 

Ary Fryer Instructions
  • Prepare the pork belly as directed. Spray the air fryer basket with nonstick cooking spray. Place the pork belly in a single layer in the air fryer basket. Avoid overcrowding, as this can affect the crispiness. You may need to cook in batches.
  • Cook for about 15-20 minutes at 300ºF. The exact time may vary depending on your air fryer model, so keep an eye on them. After 20 minutes, flip them over.
  • Increase the air fryer temperature to 400°F and continue cooking for an additional 5-10 minutes. This will help achieve the desired crispiness. Periodically check for doneness. They should be golden brown and crispy on the outside and tender on the inside.
  • Season with salt and serve. Transfer the air fryer chicharrones to a plate lined with paper towels to drain. Season with salt to taste. Allow to cool slightly. Serve the crispy pork cracklings with lime wedges.
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Serving: 1piece, Calories: 447kcal, Protein: 7g, Fat: 46g, Saturated Fat: 15g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 23g, Trans Fat: 0.02g, Cholesterol: 54mg, Sodium: 24mg, Potassium: 140mg, Vitamin A: 8IU, Vitamin C: 0.2mg, Calcium: 4mg, Iron: 0.4mg
Course: Appetizer, Snack
Cuisine: Caribbean, Cuban, Latin
Keyword: chicharrones, Cuban chicharrones, Cuban fried pork belly, fried pork belly
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