Chicharrones de Cerdo (Pork Cracklings) are delicious pieces of pork chunks or strips, cooked in its own juices to crispy perfection. A hugely popular food found all over the island!
I have yet to meet anyone that doesn’t love Chicharrones de Cerdo also known as Chicharrones de Puerco, or Chicharron de Puerco.
In Puerto Rico, pork cracklings are known as simply chicharrones and boy are they delicious!
Definitely, one of life’s guilty pleasures! One, that if I could have every few days, I probably would!
Crispy crunchy hyper-flavorful pork morsels that are to die for!
If you have never had chicharrones but love the delectable crispy skin of Pernil Asado Puertorriqueño (Roast Pork Shoulder) or the skin of a roasted pig, then, you will absolutely love, chicharrones de cerdo.
Chicharrones de Cerdo, Chicharrones de Puerco and Chicharron de Puerco
Although chicharrones are very popular in Puerto Rico, they’re not specific to the island.
Commonly cooked throughout all of Latin America and known by slightly interchangeable names. Chicharrones de Cerdo, Chicharrones de Puerco and Chicharron de Puerco.
What are Chicharrones de Cerdo?
Chicharrones, are strips or chunks of pork skin with layers of fat and some meat attached.
In English, we sometimes refer to chicharrones as pork rinds, but pork rinds are marginally different.
More on pork rinds below.
What Do Chicharrones de Cerdo Taste Like?
Chicharrones taste a lot like the crispy skin rendered when cooking one of our most popular dishes, pernil (Roasted Pork Shoulder).
Comparingly to the crispy skin produced when cooking a whole pig over an open fire on a spit.
So if you enjoy these dishes, you will love chicharrones!
What is the Best Meat for Chicharrones? (¿Cual es la Mejor Carne Para Chicharrones?)
The best meat to make the tastiest, chicharrones come from the pork skin trimmings, pork belly and pork shoulder. (Spanish: panza, barriga de puerco, pernil, cuero de cerdo)
These areas of the pig have the perfect amount of both fat and meat, producing the best chicharrones de cerdo.
What is the Difference Between Pork Rinds, Pork Cracklings and Chicharrones?
Although chicharrones are sometimes referred to as pork rinds, pork rinds are slightly different.
Pork rinds are solely the skin of the pig without hardly any fat and no meat attached. The skin is either fried, roasted or baked, producing a puffy sort of air filled texture.
In Spanish, these are known as Chicharrones de Viento.
These are the kind you usually find in a bag at your local convenience or grocery store.
Pork cracklings and chicharrones are the closest or most similar to one another.
Pork cracklings have skin, fat and some meat.
Chicharrones have skin, fat and more meat attached.
Tips for the Best Chicharrones
- To produce the best crispiest, tender pieces, it is important to salt the pork skin for a period of time before cooking.
- Do not rush cooking chicharrones, in other words, allow the time you will need to make the most delicious pork morsels ever!
- Make sure to follow all the instructions in the recipe card below to help avoid oil splatters.
Variations for Chicharrones de Puerco
Although chicharrones are customarily eaten and deliciously perfect on their own, some people like to serve with a salsa or top them with a dry seasoning.
Some Salsas and Seasoning Ideas to for Chicharrones
Cilantro Garlic Aioli-Chop a few tablespoons of fresh cilantro. Blend a few cloves of garlic with a few tablespoons of olive oil and add salt to taste. Use on the side to dunk pork pieces! YUM!
Salsa Verde-Cover chicharrones in salsa or serve on the side and dunk. YUM!
Tomato Jalapeño Salsa-another favorite
BBQ Sauce-Sprinkle a few tablespoons on top and toss to cover all pieces well.
Ranch Seasoning-Use dry ranch seasoning and toss to cover.
Cheese Powder-Toss in some cheesy powder to cover, excellent especially if you love cheese!
Garlic Powder-Who doesn’t love garlic on chicharrones!
Onion Powder-Sprinkle a little on top and toss.
Garlic Aioli-Blend a few cloves of garlic with olive oil and salt to taste. Use on the side to dunk pork pieces.
Ingredients to Make Chicharrones
- pork belly, pork shoulder or pork trimmings with fat and meat attached
- oregano
- baking soda
- salt
- lime wedges for serving
How to Make Chicharrones de Cerdo
For this chicharrones recipe, I used a pork shoulder roast.
- Rinse the pork under cool water.
- Using a sharp knife, cut the topside of the shoulder to include some meat, fat and skin into big chunks.
Note: Save the rest of the roast for another meal.
- Cut the chunks into 4 inch strips.
- Then cut 2 slits through the meat until reaching the skin but avoid cutting through skin.
- Add pork strips to a mixing bowl and sprinkle with a little bit of salt.
- In a pot, add pork and enough water to cover strips.
- Season water with 1/2 tablespoon of oregano, 1/2 a tablespoon of salt and 1 teaspoon of baking soda.
- Bring water to a boil over medium high heat.
- Once water has boiled, lower heat to medium and cook until water has completely evaporated. (about 45 minutes)
- After water has evaporated, the pork strips will start to release its own natural fat.
- Allow pieces to fry in its own oil until golden and crispy.
- Remove chicharrones from pot using a slotted spoon.
- Drain pieces on a plate lined with paper towels to absorb excess oil.
- Chicharrones are done and ready to serve.
Note: Sorry photo shots of strips frying in their own oil were damaged and as such, I couldn’t attach here for your convenience.
Are Chicharrones Healthy?
Due to the high-fat content of chicharrones, they may not be the best food to have all the time. Especially important if watching your cholesterol or weight goals.
However, chicharrones are a good choice for those people who are watching their carb intake as well as avoiding foods with a lot of preservatives.
What to Serve Chicharrones de Cerdo with?
In Puerto Rico, chicharrones are usually served as a snack on their own. Luckily, just like carne frita (fried pork chunks), chicharrones can also be served as an appetizer, lunch or dinner.
Snack-Serve chicharrones on their own.
Appetizer-simply serve with a sauce on the side of your liking.
In Puerto Rico, we enjoy serving chicharrones de cerdo with a garlic aioli or cilantro garlic aioli.
Lunch-serve with a side of yuca frita (fried yuca) and salad.
Another delicious Latin twist, serve with tortillas or pupusas.
Dinner-chicharrones are excellent with arroz con gandules (rice with pigeon peas) and a side of garlic tostones.
Chicharrones de Cerdo (Pork Cracklings)
Ingredients
If Using Pork Shoulder
- 5 lbs pork shoulder rinsed
If using Pork Belly or Pork Trimmings
- 2 lbs pork belly, trimmings rinsed
Seasonings
- ½ tbsp oregano
- 1 tsp baking soda
- ½ tbsp salt
- 1-2 limes cut into wedges for garnish optional
Instructions
Instructions for Using a Pork Shoulder
- Rinse the pork under cool water.On a cutting board, using a sharp knife, cut the top side of the shoulder to include some meat, fat and skin into big chunks.Note: Save the rest of the roast for another meal.
- Cut the chunks into 4 inch strips.
- Then cut 2 slits through the meat until reaching the skin but avoid cutting through skin.
- Add pork strips to a mixing bowl and sprinkle with a little bit of salt (not too much as you will be adding more to pot while cooking).
- In a pot, add pork and enough water to cover strips.
- Season water with 1/2 tablespoon of oregano, 1/2 a tablespoon of salt and 1 teaspoon of baking soda.
- Bring water to a boil over medium high heat. Once the water has boiled, lower heat to medium and cook until water has completely evaporated. (about 45 minutes)
- After water has evaporated, the pork strips will start to release their own natural fat. Allow pieces to fry in their own oil until golden and crispy. Note: Be exceptionally careful with hot oil splatters as the oil in chicharrones can sometimes get "explosive." Use a glass lid to help control splatters if needed. Be especially cautious when removing pieces from oil to drain on paper towels. May need to lower stove temperature completely before removing pieces if oil is too splashing.
- Remove chicharrones from pot using a slotted spoon. Drain pork pieces on a plate lined with paper towels to absorb excess oil.Chicharrones are done and ready to serve.
If Using Pork Belly
- Follow the same instructions as above except you will not need to save excess meat for another meal as the pork belly is already precut to the cut you will need for chicharrones.
Nutrition
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