Imagine sinking your teeth into the most irresistibly crispy, golden-brown piece of pork belly that crackles with every bite. This isn't just another recipe - this is a culinary journey into the heart of Filipino street food that will transform your kitchen into a flavor paradise. Get ready to learn the ultimate secret to creating chicharon so crisp and delectable, your friends and family will be begging you to make it again and again!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 kg pork belly
- Salt
- Water
- Oil for frying
Instructions
- Begin by preparing the pork belly. Rinse the pork belly under cold water to remove any impurities. Pat it dry with paper towels to ensure it is as dry as possible.
- Score the skin of the pork belly using a sharp knife. Make shallow cuts in a crosshatch pattern, being careful not to cut into the meat. This will help the skin to crisp up during cooking.
- Generously rub salt all over the pork belly, making sure to get it into the scored skin and on the meat side. Let it sit for about 15 minutes to allow the salt to penetrate the meat.
- In a large pot, add enough water to fully submerge the pork belly. Place the pork belly in the pot and bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 1 hour. This will help tenderize the meat.
- After 1 hour, carefully remove the pork belly from the pot and let it cool on a wire rack. Pat the skin dry with paper towels to remove any excess moisture, as this will help achieve a crispy texture when frying.
- Once the pork belly is cool, refrigerate it uncovered for at least 1 hour or overnight if possible. This will further dry out the skin, making it crispier when fried.
- After chilling, heat a large pot or deep fryer with oil over medium-high heat. You will need enough oil to fully submerge the pork belly.
- Once the oil is hot (around 180°C or 350°F), carefully lower the pork belly into the oil, skin side down. Fry for about 10-15 minutes, or until the skin is golden brown and crispy. Keep an eye on the pork belly to prevent burning.
- Using a slotted spoon, remove the pork belly from the oil and place it on a plate lined with paper towels to drain excess oil.
- Let the crispy pork belly chicharon rest for a few minutes before slicing it into bite-sized pieces. Serve it hot as a delicious appetizer or snack, and enjoy with vinegar dipping sauce or your favorite condiments.
Tips
- Dryness is Key: The secret to ultra-crispy skin is removing as much moisture as possible. Pat the pork belly dry thoroughly and refrigerate uncovered to help the skin dry out.
- Salt Matters: Use coarse salt and really work it into the scored skin for maximum flavor and crispiness.
- Temperature Control: Ensure your oil is precisely at 180°C (350°F). Too low, and the pork will be greasy; too high, and it'll burn quickly.
- Safety First: Always use a deep, heavy-bottomed pot when frying and never leave hot oil unattended.
- Serving Suggestion: Serve immediately with a tangy vinegar dipping sauce to cut through the richness of the pork.
Nutrition Facts
Calories: kcal
Carbohydrates: 0g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
