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.

Fried Pork Belly (Chicharrón de Cerdo)

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

  1. Score the pork belly skin with a sharp knife and cut it into bite-sized pieces.
  2. 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.
  3. 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.
  4. Remove the chicharrón from the skillet and place them on a paper towel-lined plate to drain excess oil.
  5. 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