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Chicharrones (Pork Cracklin's)
These pan-fried pork cracklin's are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.
👥 8 Servings⏱️ Prep & Cook: 2h 10m🔥 Cook: 1h 10m👤 Virgilio Martinez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Rub the pork belly with the salt and let sit for ⏱️ 1 hour.
2
Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
3
In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for ⏱️ 2 minutes, then add the pork belly. Reduce the heat to low and cook for ⏱️ 45 minutes, turning the meat every ⏱️ 15 minutes.
(9 oz.; 250 g) sea salt1 cupbay leaves2
4
Increase the heat and sear every side of the pork pieces over high heat for a further ⏱️ 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.
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