Chicharrones (pork belly cracklings)

Those chicharrones are made of pork belly parboiled and fried on its own fat. Serve as a tasty snack along with salsa and your favorite drinks.

📝 Ingredients

• 3 pounds pork belly (in one piece, skin on)
• 3 cloves garlic (skin on)
• 2 bay leaves
• 1 lime (peel and juice)
• 1 teaspoon salt

👨‍🍳 Instructions

1. 1Cut the pork belly into 2 inches-wide strips.
2. 2Make deep cuts to the meaty side of each strip ensuring you don’t cut through the skin.
3. 3Place the meat in a large heavy pan or pot along with garlic cloves, bay leaves, lime peel, lime juice, and salt.
4. 4Add water to slightly cover the meat and bring to a boil over medium heat.
5. 5Cook with the pot uncovered and mix from time to time until almost all water has evaporated (about 40-50 minutes).
6. 6Turn the heat to medium-low and cook for 30 minutes flipping the meat every 10 minutes or so to allow it to release its fat and starts to fry.
7. 7Continue cooking for another 30 minutes using tongs to flip the meat and fry on all sides (see notes).
8. 8When you see the meat has become dark golden brown and the pork rind is bubbly and nicely crispy, chicharrones are ready.
9. 9Remove them from the pot with a slotted spoon and place them on a cooling rack for 10 minutes.
10. 10Cut them into bite-sized pieces and serve warm or allow them to cool down completely and enjoy later.