This recipe takes pork belly, a flavorful cut of meat, and transforms it into crispy, crunchy, and addictive chicharrones that will leave you craving for more. The magic happens on the grill, where the pork belly is cooked until it is tender and juicy, then finished in frying oil to get that crispy skin that is so satisfying to bite into. The result is a dish that combines the smoky flavor of BBQ with the irresistible texture of chicharrones, making it a perfect appetizer or snack for any occasion. In this recipe, we'll show you how to make this crowd-pleasing dish step-by-step, so fire up the grill and let's get cooking!
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
1,5 kg / 3.3 lbs pork belly with skin
5 bay leaves
20 pepper corns
1 tbsp finishing salt
6 cloves garlic
2 red onions
1 liter / 4 cups pork tallow
- Classic guacamole
- Salsa roja
Tools
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How to
- Slice the pork belly into two finger thick slices.
- Grab a mortar and pestle and grind fine bay leaves, pepper corns, salt, garlic and two quartered red onions.
- Mix the marinade together with the pork belly slices.
- Fire up your BBQ and set it for indirect heat.
- Start smoking the pork belly at a temperature of 120°C or 248°F for around 1 hour.
- Heat up a cast iron skillet with enough tallow to submerge the pork belly strips.
- Fry the smoked pork belly strips at a temperature of 160° or 320°F until it's crispy.
- Make some salsa and guacamole on the side for dipping and enjoy!
