Growing up in a Cuban family, pork is typically at the forefront of our dinner table like when we make Masitas de Puerco or when we make Lechon Asado during the holidays.
When we want snacks or deliciously easy appetizers, however, we usually aim to make croquetas de jamon, tostones, or this fried pork belly, affectionately known as “chicharrones.”
I remember my dad would sometimes bring home these crispy, golden-brown morsels of heaven in a greased-stained brown paper bag from a Cuban spot.
Other times, my mom would fry them up on a sunny Sunday afternoon. Chicharrones Cubanos have been a cherished part of our culinary tradition for generations.
Picture this: succulent strips of pork belly, cut into cubes, salted, and deep-fried to perfection. The result? Crispy crackling skin on the outside and tender, melt-in-your-mouth meat on the inside.
Chicharrones de puerco are more than just a snack dish; they’re a delicious journey through our cultural roots, an ode to our Cuban heritage.
Let me show you how to make them!
Why You’ll Love This Recipe
- Perfect for a Crowd. Making chicharrones is a breeze, and they are perfect for feeding a hungry crowd. Whether you’re hosting a family gathering or a casual get-together with friends, these crispy pork belly are the best appetizer. You can whip up a big batch in no time, making them an ideal choice for parties and celebrations.
- Delicious Afternoon Snack: Cuban chicharrones are the ultimate snack for those lazy, laid-back afternoons. The irresistible combination of crispy skin and juicy meat is the perfect way to satisfy your cravings. Pair them with a cold beer or a Cuban mojito, and you’ve got yourself an authentic Cuban experience, right in your own home.
- Better than Store-bought. Making Cuban chicharrones allows you to savor the authentic, homemade goodness that can’t be replicated. It’s an integral part of Cuban cuisine for generations and a fantastic way to explore the flavors and traditions of this vibrant culture.
Ingredients You’ll Need
- Pork Belly. Rich marbling and tender meat, when fried, yields a perfect balance of crispy skin and succulent, flavorful inside, making it the star ingredient of chicharrones. Look for a piece with a good balance of fat and meat, as the fat will render and contribute to the coveted crispiness of the skin.
- Salt. A crucial seasoning in chicharrones, enhancing the natural pork flavors, drawing out moisture for crispiness, and providing the essential savory depth that elevates the taste of this classic Cuban dish.
- Vegetable Oil. The preferred frying medium for chicharrones because of its high smoke point, which ensures that the pork belly achieves a crisp and golden exterior without burning, while also imparting a neutral flavor that lets the pork’s flavors shine.
- Lime Wedges. Served alongside chicharrones to provide a zesty and citrusy contrast that cuts through the richness of the fried pork, adding a refreshing and tangy element that complements the dish beautifully.
Recommended For This Recipe
Deep Fry Pan
This large, hard anodized, nonstick pan makes frying easy and makes cleanup a breeze. Highly recommend!
When you’re done making this recipe, try these Masitas de Puerco (Cuban Fried Pork Chunks).
How To Make Chicharrones – 2 Ways
- Prepare the Pork Belly. 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.
On The Stove
- Fry the Pork Cubes. 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.
- Finish Cooking. 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.
In The Air Fryer
- 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.
Recipe Tips & Tricks
- Marinate and add seasonings if you prefer. While I prefer to keep these fried pork belly bites simple by just adding salt, you can also marinate them with a mixture of garlic, cumin, oregano, and sour orange juice. This marinade not only imparts a delightful flavor but also helps tenderize the meat. Allowing the pork belly to rest in this marinade for at least an hour or, ideally, overnight, will enhance the flavors and tenderness.
- Use a deep skillet. This isn’t a deep frying recipe, it’s more of a shallow fry. Either way, it should be done in batches to prevent overcrowding the pan which could lead to uneven cooking.
- Use a splatter screen to prevent any burns. The pork will render a lot of its own fat so be careful while you’re frying because the hot oil will splatter and pop.
- Cool to keep them crispy. Allowing the fried pork belly pieces to cool on a wire rack ensures that the cooling process is even, preventing the skin from becoming chewy or soggy due to uneven cooling on one side.
Storage Tips
The chicharrones are best served fresh, but if you need to store them, here are my recommendations:
- In the Fridge. Allow to cool, place in an airtight container, and refrigerate for 2-3 days.
- In the Freezer. Cool, freeze individually on a tray, transfer to an airtight bag or container, and label. Freeze for up to 2-3 months.
Reheating Instructions
- In an air fryer, preheat to 375°F, arrange Chicharrones in a single layer in the basket, and heat for 5-7 minutes (frozen) or 3-5 minutes (refrigerated).
- In the oven, preheat to 350°F, arrange Chicharrones on a baking sheet, and heat for 10-15 minutes (frozen) or 5-10 minutes (refrigerated).
Crispy Chicharrones (Cuban-Style Fried Pork Belly)
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
- 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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