Chicharrones cubanos crujientes

¿A quién no le encantan los chicharrones? Piel crujiente, interior jugoso y tierno, sabor intenso... ¡qué rico! Estas tiras gruesas de panceta de cerdo se sazonan con sal y luego se fríen hasta quedar perfectamente crujientes. Son el aperitivo o tapa cubana ideal, especialmente cuando se sirven con una cerveza bien fría. Aprende a conseguir ese crujiente perfecto con solo 2 ingredientes. Confía en mí, esta receta no necesita nada extra.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Cut 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. 2In a deep nonstick skillet, heat the oil over medium-high heat. Add the pork belly cubes and reduce the heat to medium-low.
3. 3This 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. 4Cook the pork belly pieces for 30 minutes, turning them every 5 minutes.
5. 5Increase 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. 6Transfer the chicharrones to a plate lined with paper towels to drain. Season with salt to taste.
7. 7Allow to cool slightly. Serve the crispy pork cracklings with lime wedges.