Chicharrones de Cerdo (Pork Cracklings)

Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.

5 from 1 vote

Chicharrones de Cerdo (Pork Cracklings) are delicious pieces of pork chunks or strips, cooked in their own juices to crispy perfection. A hugely popular food found all over the island!

Prep Time10

Cook Time1 30

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: Puerto Rican

Servings:

Calories: 206kcal

Author: Catherine Arena

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 tablespoon oregano
1 teaspoon baking soda
½ tablespoon 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 ½ tablespoon of oregano, ½ 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