Chicharrones cubains croustillants

Ingrédients

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

Préparation

1. 1

   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.

2. 2

   In a deep nonstick skillet, heat the oil over medium-high heat. Add the pork belly cubes and reduce the heat to medium-low.

3. 3

   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.

4. 4

   Cook the pork belly pieces for 30 minutes, turning them every 5 minutes.

5. 5

   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.

6. 6

   Transfer the chicharrones to a plate lined with paper towels to drain. Season with salt to taste.

7. 7

   Allow to cool slightly. Serve the crispy pork cracklings with lime wedges.