How to Make Stovetop Chicharrones
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Recipe Overview
Overview
Stovetop Chicharrones are a delightful treat that brings a satisfying crunch to any meal. The process begins with selecting quality pork belly, ensuring the skin is intact for that perfect crisp. After cutting the pork into manageable strips, the initial boiling phase helps render some of the fat, which is crucial for achieving that coveted texture.
Once boiled, the pork belly is dried thoroughly before being fried in lard. This step is vital as it allows the skin to crisp up beautifully. The frying process is straightforward, but it requires attention to prevent sticking and ensure even cooking. After just a few minutes, you’ll be rewarded with golden, crispy chicharrones that are simply irresistible.
These chicharrones can be enjoyed in tacos, topped with guacamole and salsa, or as a standalone snack. They are perfect for gatherings or a casual night in, offering a taste of authentic Mexican cuisine right at home. The recipe may take some time, but the results are well worth the effort, making it a fun and rewarding cooking experience.
Recipe Details
Steps & Tips
Cut the pork belly into thin strips and then cut them in half.
Tip: Buy pork belly with the skin on for crispy chicharrones.
Fill a large pot halfway with water and bring it to a full boil.
Add salt and pork belly to the boiling water, then allow it to come to a second boil.
Remove all of the foam that forms on top of the broth.
Add onion, garlic, bay leaves, and peppercorn to the pot.
Allow the mixture to continue cooking on high for 20 minutes.
Remove the pork belly from the pot and set it over paper towels.
Tip: Make sure your pork belly is completely dry before frying.
Drain the broth and dry the pot.
Add lard to the pot and melt it over low heat.
Once the lard has melted and is at 200°, prepare to add the pork belly.
Cook the pork belly in the lard on low for 1 hour, stirring occasionally.
After 1 hour, remove the pork belly from the lard and set it over parchment paper.
Turn up the heat to medium high and allow the lard to reach 400°.
Add the pork belly to the hot lard and fry for 5 minutes.
Tip: Move the pork belly constantly while frying to prevent sticking.
Tip: Be careful as the pork belly might pop while frying.
Remove the chicharrones from the lard and set them on butcher paper.
Spread guacamole over a tortilla, add chicharrones, squeeze lime juice, and top with salsa.
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Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chicharrones are traditionally made from pork belly, which is known for its rich flavor and crispy texture.
- •Cooking chicharrones involves boiling the pork belly first to render some fat before frying it for crispiness.
- •The skin of the pork belly is essential for achieving the signature crunch of chicharrones.
- •Chicharrones can be served in various ways, including in tacos or as a standalone snack.
