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This dish turns pork belly into super crunchy chicharrones that are a total treat. It’s perfect when you want a crunchy snack that feels fancy but is easy to make at home. By simmering slow then frying, the pork stays juicy inside with crispy skin outside.
I made these when craving real chicharrones but didn't have a fryer. Slow cooking gets that golden crispy skin and tender meat every time without extra tools.
What You Need
- 3 pounds pork belly with skin: pick one with good fat and meat mix for juicy inside and crispy skin
- 3 garlic cloves unpeeled: adds a mild garlicky aroma while cooking
- 2 bay leaves: give a gentle herbal touch that lifts the pork flavor
- Peel and juice of 1 lime: brings fresh citrus zing to cut fat richness
- 1 teaspoon salt: seasons and helps dry the pork skin for crispness
- Enough water to cover pork: lets you cook slow so fat melts then the water evaporates to fry the pork
How To Make
- Slice The Pork:
- Cut pork belly into 2-inch strips. Make deep cuts on the meaty side but keep skin intact. This helps fat render and skin get crispy.
- Put Everything In The Pan:
- Put pork strips in a big heavy pan. Toss in garlic with skins, bay leaves, lime peel and juice, plus salt. Pour in water just covering pork. This steams and melts fat once heated.
- Heat To Boil Then Simmer:
- Raise heat to medium and wait for a boil. Cook uncovered about 40-50 minutes, stirring now and then. Water slowly goes away and pork releases fat for frying.
- Turn Down Heat And Fry:
- Lower to medium low heat. Keep cooking uncovered 30 more minutes. Flip pork every 10 minutes so it browns evenly. Skin bubbles and crisps as fat fries meat.
- Drain And Cool Off:
- When pork’s golden and skin bubbly crisp, take it out. Lay on rack or strainer to drain fat. Let it cool a bit, then chop into bite-sized pieces.
Look for pork belly with enough fat but not too thick skin or it will be hard to get crispy. Lime adds a nice bright touch but only use the outside peel to avoid bitterness. This brings back memories of family get-togethers where chicharrones go great with fresh salsa and spicy dips — a fun mix of crunch and flavor.
Keeping Leftovers
Put leftovers in an airtight container in the fridge for up to 3 days. Warm them in a hot oven or pan to bring crisp back before eating. Don’t microwave or you’ll lose the crunchy skin.
Swap Suggestions
If you can’t find pork belly with skin try pork shoulder but it won’t get as crispy. Squeeze a bit more lime juice to brighten up the richer meat. You can use garlic powder instead of fresh but the taste won't be as strong.
How To Serve
Enjoy chicharrones with lime wedges and a sprinkle of sea salt for a classic touch. Serve with salsa verde or spicy chipotle sauce. They’re also awesome as a crunchy topping on tacos or salads for extra flavor and texture.
This way makes crispy crackling with juicy meat inside every single time. Enjoy that satisfying crunch and rich taste with just a few simple steps.
Frequently Asked Cooking Questions
- → Which pork part is best for this dish?
Skin-on pork belly works great here because it gives you tender meat and crunchy skin once cooked.
- → How do you get the pork belly nice and crispy?
You start by simmering the pork belly with aromatics in water until the liquid disappears. This melts the fat and lets the skin fry up crisp.
- → What flavors make this pork belly taste so good?
Fresh lime juice, garlic, and bay leaves bring a great mix of citrus and savory tones that go perfectly with the rich pork.
- → Can I change the salt amount?
Definitely. Feel free to add salt however you like without messing up the cooking steps.
- → What’s the best way to serve the pork for crunchy bites?
Once cooked, drain the pork on a rack to get rid of extra fat. Let it cool a bit before slicing into small pieces to keep that crisp texture.