Chicharron – A Beautiful Mess

If you like crispy bacon and pork skin, I highly recommend trying this chicharon recipe! Chicharong is an appetizer or snack made with crispy pork belly. Just like rich cut bacon, these can be deep fryed on a stove or baked in the oven. The oven method is much easier and I think it brings this crunchy, salty, flavorful dish! You can enjoy chicharon yourself with a little fresh lime juice or use it in other recipes like pasta, salads, rice dishes, and even ramen.

Chicharrón means “to crackle” in Spanish. This is a popular dish in Spain and Latin America. To make your own homemade chicharon, you only need three ingredients and an oven, so this popular finger food is easy to make with any household fee!

Related: Looking for more appetizers? There are over 30 finger foods to try. And then you learn to cook bacon.

material

• Pork belly
• baking soda
• lime
• Seasonings – A mix like salt and pepper or puppy seasoning.

Pork belly can be called “side meat” or labeled “side meat” and can also be made from pork skin.

Lime juice and baking soda help to brown the meat better as it creates an alkaline environment. Science!

How to make chicharon

Cut the pork belly into approximately 1/2 inch (1.3 cm) strips. Try to keep them relatively uniform, but if they are not all exactly the same thickness, then that’s fine. Next, cut the notch along the bottom, which is opposite to the skin/fat side.

Season the pork belly with salt and pepper, or season with the seasonings used on both sides.

Whisk or stir baking soda and lime juice in a small bowl. This becomes a bubble and fizz (normal chemical reaction). Polish the mixture on each piece on the front and back.

Place it on a baking sheet or a foil lined pan and make sure the baking sheet has lips or raised edges as a considerable amount of fat/grease will be cooked during baking (Oven Fried). These are essentially oven-fried. Bake at 300°F (149°C) for 90 minutes and turn it over halfway through baking time. Use tongs to easily flip these over.

Move to the cooling rack so that excess grease drips down. Warm up fresh lime wedges.

Tips and notes

• Alternatively, you can cut into strips, similar to notch/chain style cutting, then gain skin on top. The goal here is to cook and move around the heat and hot oil space to create lots of crisp edges.
• If you feel that the chichalong isn’t crispy enough by the end of baking, bake on each side for 1-2 minutes if necessary.
• Store leftovers in an airtight container in the fridge for up to 2 days. I think Chicharong is the best day it was made, but I use leftovers just like the rest of the bacon. Chop in salads, soups or other dishes. I’m not more than chopping it to put dog food in. There’s no need to waste leftovers. 🙂

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