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    Home » Recipes » Latin » How To Make Chicharrones

    Published: May 21, 2021 · Modified: Nov 24, 2022 by Cari · This post may contain affiliate links. · 3 Comments

    How To Make Chicharrones

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    I'm finally able to share my mom's chicharrones recipe. As a Colombian, chicharrones are a part of my mother's culture. It's a traditional dish she loves, but she hated frying them in her small kitchen. There would be grease everywhere and the entire house smelled of fried foods for days. She eventually figured out how to make them in the oven. Not only are they better than traditional chicharrones, they stay crunchy for days!

    chicharrones, pork rinds

    What are chicharrones?

    Chicharrones are sliced and typically fried skin-on pork belly. It's also called pork rinds or cracklin. This recipe is for baked chicharron, so they yield a slightly healthier and crispier result.

    What I feel makes these healthier is the fact that they're baked skin side up. Not only are they baked vs. deep fried, but by baking them skin up on a baking rack it allows for a lot of the grease to render out.

    For this recipe, I have the chicharron marinate in mojo for 2 hours, however over-night would be best.

    Ingredients needed

    • Skin-on pork belly
    • Salt
    • Cuban mojo
    • Baking soda
    • Lime

    Directions to make chicharrones in the oven

    • Slice the porkbelly into 1 ½ inch strips.
    • Place the pork belly pieces, skin side down on a work surface then make 1 inch crosswise cuts on each piece, being careful not to cut through the skin.
    • Place the strips into a bowl and rinse them with water. Drain out the water and add the mojo and salt to the meat. mix the meat to ensure the salt and mojo has been spread out. Cover and allow to marinate in the refrigerator for 2 hours.
    • Preheat your oven to 300 degrees.
    • Place the strips skin side up on baking rack inside of a baking sheet.
    • In a small bowl mix the juice from your lime and baking soda. Using a kitchen brush, brush the lime mixture over all of the skin. This ensures the skin crackles and crisps.
    • Place the meat in the oven for 90 minutes.
    • Set your oven to broil and watch the skin crackle. Once the skin has crisped to your liking, remove from the oven and serve. Do not look away as this requires all of your attention. Your pork can go from crisp to burnt in a few seconds.
    chicharrones, pork rinds

    What can you pair chicharrones with?

    Chicharrones are sometimes chopped up and served as an appetizer with mini arepas and lime wedges. Chicharrones are also served as a protein in a bandeja paisa. A bandeja paisa typically consists of white rice, Colombian red beans, arepa, fried eggs and carne en polvo.

    Storage

    Cooked chicharrones can keep in an airtight container inside the refrigerator for upto 3-4 days.

    chicharrones, pork rinds
    Chicharron served with arepa

    Check out these other Latin recipes

    • Cuban bistec de pollo a la plancha
      Cuban bistec de pollo a la plancha
    • Traditional Colombian Pork Empanada Recipe
    • Papi's Cuban Mojo Lechon Recipe
    • cuban black beans
      Instant Pot Cuban Black Beans
    CHICHARRON, PORK RINDS, PORK CRACKLIN
    Print Recipe
    4.80 from 5 votes

    How To Make Chicharrones

    Fried Colombian style crispy pork belly
    Prep Time2 hrs
    Cook Time1 hr 35 mins
    Total Time3 hrs 35 mins
    Course: Main Course
    Cuisine: colombian
    Servings: 5
    Calories: 2354kcal
    Author: Cari

    Ingredients

    • 5 lbs skin-on pork belly
    • 2 tbs salt
    • ¼ cup cuban mojo
    • 1 tbs baking soda
    • 1 lime

    Instructions

    • Slice the porkbelly into 1 ½ inch strips.
    • Place the pork belly pieces, skin side down on a work surface then make 1 inch crosswise cuts on each piece, being careful not to cut through the skin.
    • Place the strips into a bowl and rinse them with water. Drain out the water and add the mojo and salt to the meat. mix the meat to ensure the salt and mojo has been spread out. Cover and allow to marinate in the refrigerator for 2 hours.
    • Preheat your oven to 300 degrees.
    • Place the strips skin side up on baking rack inside of a baking sheet.
    • In a small bowl mix the juice from your lime and baking soda. Using a kitchen brush, brush the lime mixture over all of the skin. This ensures the skin crackles and crisps.
    • Place the meat in the oven for 90 minutes.
    • Set your oven to broil and watch the skin crackle. Once the skin has crisped to your liking, remove from the oven and serve. Do not look away as this requires all of your attention. Your pork can go from crisp to burnt in a few seconds.

    Nutrition

    Serving: 6oz | Calories: 2354kcal | Carbohydrates: 1g | Protein: 42g | Fat: 240g | Saturated Fat: 88g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 112g | Cholesterol: 327mg | Sodium: 3593mg | Potassium: 853mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

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    Categories: Appetizers

    Reader Interactions

    Comments

    1. Claudia says

      May 27, 2021 at 12:46 am

      5 stars
      Oh yeah. Our oven is broken so we use a toaster oven. Definitely going to tell my mom to buy some pork to make chicharon which we both love. I would have thought you flip it over. The rack definitely helps with the it bit soaking up the fat it lets out. Don’t have a rack but girl it will be on my must get list once we get the new oven. But not waiting till them to try your mom’s and you recipe. Que Rico!

      Reply
    2. Josh says

      July 08, 2022 at 2:36 pm

      Can these be left out of the refrigerator?

      Reply
    3. Tad says

      March 18, 2023 at 10:18 pm

      4 stars
      The meat is wonderful! I used the Cuban mojo recipe from The Chef Show. Had some difficulty getting the skin to crisp evenly. This is a fault of my oven and not the recipe. I think next time I’ll try my kitchen blow torch so I can control how the skin crisps. Also considering cooking the meat on a charcoal grill.

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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