Crispy Chicharrones (Fried Pork Belly)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Snacks
- Cuisine: Colombian
Description
In these Colombian-style chicharrones, the crispy pork belly is served with vibrant Colombian green sauce, creamy guacamole and fresh lime.
Ingredients
Chicharrones
1.5 kg pork belly, skin on
1 onion, quartered
6 garlic cloves, crushed
2 bay leaves
1 tsp (5 ml) black peppercorns
2 Tbsp (30 ml) sea salt
Water, for boiling
To Fry
Vegetable or canola oil, for deep-frying
Sea salt, to season
Colombian Green Sauce
1 C (250 ml) fresh coriander
2 spring onions
1 garlic clove
2 Tbsp (30 ml) mayonnaise
2 Tbsp (30 ml) olive oil
1 lime, juiced
1 Tbsp (15 ml) vinegar
1 green chilli
Salt and pepper, to taste
Guacamole
2 ripe avocados
1 lime, juiced
Small handful coriander, chopped
½ onion, roughly chopped
Salt and pepper, to taste
To Serve
Lime wedges
Instructions
Chicharrones
Pat the pork belly dry with paper towel. Using a sharp pairing knife or utility knife, score the skin at 5 mm intervals, taking care not to cut deeply into the meat. Slice the pork belly into long strips about 3–4 cm wide.
Place the pork belly strips into a large pot and add the onion, garlic, bay leaves, peppercorns and salt. Cover generously with water and bring to a gentle simmer. Cook for 30–40 minutes or until the skin has softened and the meat is tender but still holds its shape.
Remove the pork belly from the liquid and drain well. Pat completely dry with paper towel and place onto a wire rack set over a tray. Refrigerate uncovered overnight, or for at least 8 hours, until the surface feels dry and slightly tacky.
The next day, cut the rested pork belly strips on the meat side, about 1,5 cm intervals, creating the classic ‘zipper’ shape where the skin edge runs along one side of each strip for maximum blistering.
To Fry
Heat the oil in a deep pot to 140 °C. Fry the pork belly strips in batches for 25–35 minutes, turning occasionally, until lightly golden and much of the fat has rendered. Remove and drain on a wire rack or paper towel and rest for 15–20 minutes.
Increase the oil temperature to 185 °C and fry the pork belly a second time for 3–5 minutes until deeply golden, blistered and crisp. Be careful, as the oil may spit once the skin begins to puff.
Drain well and season lightly with sea salt while still hot.
Colombian Green Sauce
Blend the coriander, spring onions, garlic, mayonnaise, olive oil, lime juice, vinegar, green chilli, salt and pepper until smooth but still slightly textured.
Guacamole
Combine the avocados, lime juice, coriander and onion in a bowl. Mash roughly and season with salt and pepper.
To Serve
Arrange the crispy chicharrones on a serving platter and drizzle with the Colombian green sauce. Serve alongside the guacamole and garnish with lime wedges.
