Back

Crispy Colombian-Style Chicharrones: A Pork Lover’s Dream

Authentic Colombian Chicharrones Recipe - Traditional Fried Pork Belly Dish

Get ready for a mouthwatering journey into the world of Colombian cuisine with these irresistible chicharrones. This recipe transforms humble pork belly into crispy, juicy morsels of delight that will have your taste buds dancing. Perfect for sharing at gatherings or indulging in a decadent treat, these chicharrones are sure to become a favorite.

The Magic of Slow-Cooked Pork Belly

This traditional Colombian method of preparing chicharrones is a labor of love that yields incredible results. By slowly rendering the pork belly in its own fat, we create a dish that’s crispy on the outside, tender on the inside, and bursting with rich, porky flavor. The process may take some time, but the end result is well worth the wait!

The Science Behind the Crunch

Our secret weapon for achieving the perfect chicharrón texture? Baking soda! This simple ingredient works wonders by:

  • Raising the pH of the pork skin
  • Weakening peptide bonds in the collagen
  • Promoting faster browning and crisping

The result? Chicharrones with an unbeatable crunch and golden-brown color.

Ingredients for Colombian-Style Chicharrones

  • 2 pounds (907g) skin-on pork belly
  • 1 tablespoon (15g) baking soda
  • Kosher salt
  • Optional spices or seasonings (e.g., cayenne, sugar, paprika, lime juice)

Step-by-Step Chicharrón Preparation

Warning: Making chicharrones can be messy and potentially dangerous due to hot oil splatter. Always use a splatter guard and wear protective clothing. Safety first, deliciousness second!

  1. Prepare the pork belly: Place it on a wire rack over a baking sheet. Mix baking soda with 2 teaspoons (6g) salt and rub all over the pork. Refrigerate uncovered, skin-side up, for at least 2 hours (8 hours or overnight for best results).
  2. Prep and simmer: Rinse and pat dry the belly. Cut into 1-inch wide, 4-5 inch long strips. Score the fat at 1/2-inch intervals, careful not to cut through the skin. Place in a 12-inch nonstick skillet or well-seasoned wok, add 2-3 cups water, and simmer over medium-low heat.
  3. Render the fat: Cook for about 1 hour, turning occasionally, until the pork is tender and most fat has rendered. The water will evaporate, leaving only lard in the pan.
  4. Fry to perfection: Once only lard remains, cover with a splatter guard. Fry the chicharrones, turning occasionally, until golden and crispy (20-25 minutes). Be cautious of hot oil splatter!
  5. Serve and enjoy: Drain on paper towels, season with salt and your choice of spices. Savor immediately while they’re at peak crispiness!

Nutritional Information

Nutrition Facts (per serving)
232 Calories
17g Fat
0g Carbs
18g Protein
Detailed Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 232
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 31%
Cholesterol 67mg 22%
Sodium 664mg 29%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 18g
Vitamin C 0mg 0%
Calcium 37mg 3%
Iron 1mg 4%
Potassium 191mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

You may also like: