Chicharrones (Colombian Fried Pork Belly)
Crispy and savory fried pork belly, a popular Colombian snack. Requires patience for the multi-stage cooking process.
10m prep + 60m cook4 servings
SHELLFISH-free
600 cal|30g protein|0g carbs|50g fat
Ingredients
- 2 pounds Pork belly, skin on
- 2 tablespoons Salt
- 4 cups Water
- 4 cups Vegetable oil, for frying
Instructions
- 1Cut the pork belly into 1-inch thick strips.
- 2Place the pork belly in a large pot and add the salt and water. Bring to a boil over high heat.
- 3Reduce the heat to medium-low and simmer for 30 minutes, or until the pork is tender.
- 4Remove the pork belly from the pot and pat it dry with paper towels.
- 5Heat the vegetable oil in a deep fryer or large pot to 300°F (150°C).
- 6Fry the pork belly in batches until golden brown and crispy, about 10-15 minutes.
- 7Remove the chicharrones and drain on paper towels. Season with additional salt to taste. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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