Fried Pork Belly (Chicharrón de Cerdo)
Chicharrón de Cerdo, or Fried Pork Belly, is a popular dish in Nicaraguan cuisine. The crispy and flavorful pork belly is a delicious and satisfying treat that can be enjoyed on its own or as a topping for other dishes.
Ingredients
- 2 lbs pork belly, skin on
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 cup vegetable oil, for frying
Instructions
- Score the pork belly skin with a sharp knife and cut it into bite-sized pieces.
- In a bowl, mix the salt, black pepper, cumin, and paprika. Rub the spice mixture all over the pork belly pieces and let it marinate for 30 minutes.
- Heat the vegetable oil in a large skillet over medium heat. Add the pork belly pieces in a single layer and fry until golden brown and crispy, about 10-15 minutes per side.
- Remove the chicharrón from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve the chicharrón de cerdo hot and crispy.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 20g
- Carbohydrates
- 0g
- Fat
- 28g
Supplies
Sharp knife Bowl Skillet Tongs Paper towels
Tools
Stovetop
Serving suggestions
Serving suggestions: Enjoy the chicharrón de cerdo with a side of gallo pinto (rice and beans) and a fresh salad.
Tips & tricks
Tips: Make sure the pork belly is thoroughly dry before frying to achieve maximum crispiness.
Cost
$10