Chicharrón

Ingredients7

• pork belly, skin on1 kg
• salt2 tsp
• black pepper1 tsp
• garlic, minced3 cloves
• lime juice2 tbsp
• vegetable oil for frying1.5 L
• oregano, dried1 tsp

Method

1. Cut the pork belly into 2‑cm cubes, keeping the skin attached.
2. Season the pork with salt, pepper, minced garlic, lime juice, and oregano; let it marinate for 30 minutes.
3. Heat the vegetable oil in a deep pot to about 180 °C (350 °F).
4. Fry the pork pieces in batches, turning occasionally, until they are golden brown and crisp, about 8‑10 minutes per batch.
5. Remove the chicharrones with a slotted spoon and drain on paper towels.
6. Sprinkle with a pinch of extra salt if desired and serve hot.