How To Make Chicharrones
Fried Colombian style crispy pork belly
- 5 lbs skin-on pork belly
- 2 tbs salt
- ¼ cup cuban mojo
- 1 tbs baking soda
- 1 lime
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.
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