Chicharrones de Cerdo (Pork Cracklings)
Chicharrones de cerdo are crispy, golden pork pieces with juicy meat inside, a Puerto Rican favorite served on their own or with classic sides.
Servings: 4
Calories: 1198kcal
Ingredients
Pork
- 2 pounds pork belly, trimmings rinsed and cut into 2-4 inch long strips
Seasonings
- ½ tablespoon oregano
- adobo seasoning sprinkled
- 2 tablespoons garlic puree
- ½ tablespoon salt
- water
- vegetable or corn oil if needed for frying
- 2 limes cut into wedges
Instructions
Season the Pork
- In a large bowl, season the pork pieces with salt, garlic, oregano and adobo. Mix well until evenly coated. Let sit for at least 20–30 minutes to allow the flavors to absorb.
Cook
- Place the pork in a heavy-bottom pot or caldero. Add enough water to partially cover the pork. Cook over medium heat until the water begins to simmer.
Render Fat
- Allow the pork to cook as the water gradually evaporates. This step is key, it slowly renders the fat, making the pork tender while building flavor. Stir occasionally to prevent sticking.
Fry Until Crispy
- Once the water has fully evaporated, the pork will begin to fry in its own fat.
- Continue cooking, turning occasionally, until the pieces are golden brown and crispy on all sides. If needed, add a small amount of oil to help with frying.
Serve Immediately
- Remove from heat and drain on paper towels. Serve immediately for best texture.
Notes
Recipe Notes:
🐖 Cut of Pork
Best cuts to use:
- Pork belly – best option for crispy skin and juicy meat
- Pork shoulder – meatier, less skin, still flavorful
- Cooking: Be careful of hot oil splatters, as the fat from the chicharrones can be "explosive" and splatter while frying. Use a lid if needed to help control it. When removing the pieces, take your time and use caution. If the oil is splattering too much, lower the heat or turn it off briefly before taking them out to drain.
- Baking chicharrones: Place the pork on a wire rack set over a baking sheet. Bake at 250°F–300°F for 1–2 hours to allow the fat to render and the skin to dry out. Once the pork has dried, increase the heat to 400°F–450°F or switch to broil. Continue cooking for 10–15 minutes, or until the skin is blistered, golden, and crispy.
- Air-Fryer chicharrones: Place the pork pieces in the air fryer basket in a single layer, skin-side down. Cook at 375°F for 20 minutes, then flip and continue cooking for another 10–15 minutes, until the skin is crispy and puffed up.
Nutrition
Serving: 4 | Calories: 1198kcal | Carbohydrates: 6g | Protein: 22g | Fat: 120g | Saturated Fat: 44g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 56g | Cholesterol: 163mg | Sodium: 947mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 2mg