Chicharrones

Cubes of pork belly with puffed, crispy skin and tender, juicy meat. The aroma of smoked paprika and fried garlic fills the air as soon as the pot is opened.

• Prep time: 15 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 2452
• Protein: 24 g
• Carbs: 5 g
• Fat: 258 g

Ingredients

• 1 kg Pork belly ( in 3 cm cubes )
• 500 g Lard ( for frying )
• 4 piece Garlic ( peeled and crushed )
• 1 tbsp Smoked paprika
• 1 tbsp Oregano
• 2 piece Bay leaf
• 1 tbsp Gray sea salt

Instructions

1. Meat preparation

   Cut the pork belly into regular 3 cm cubes. Keep the skin on every piece, as it provides the essential crunch.

2. Melting the fat

   In a cast iron pot, melt the lard over low heat until completely liquid and translucent.

3. Slow confit

   Submerge the pork cubes in the hot fat with the bay leaf. The fat should barely simmer. Cook until the meat is tender and a knife slides through without resistance.

4. Frying and browning

   Increase the heat to raise the fat temperature. The skin should blister, turn golden, and become very crispy. Stir regularly for even browning.

5. Final seasoning

   Remove and drain the chicharrones. Off the heat, add crushed garlic, oregano, and smoked paprika to the pot for a few seconds to release aromas, then pour over the meat. Season generously with salt.

Chef's tips

• Do not salt the meat before cooking; it draws out moisture and prevents the skin from puffing properly.
• If the skin isn't crispy enough, give it one last blast of high heat right before removing the pieces.
• Always drain on a wire rack instead of paper towels to maintain the crunch.

Storage

Keep for 3 days in the fridge. Reheat for a few minutes in a hot oven to restore the crunch.