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Name: Chicharrón
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Mexico
Ingredients: 1 kg pork belly, skin on; 2 tsp salt; 1 tsp black pepper; 3 cloves garlic, minced; 2 tbsp lime juice; 1.5 L vegetable oil for frying; 1 tsp oregano, dried

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Mexico1 h 15 minServes 4già cucinato

Chicharrón

Ingredienti7

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

carnespezie e salseverdurafruttaaltro

Preparazione

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