Panamanian Pork Cracklings (chicharrón De Puerco)

Panamanian Pork Cracklings, known as Chicharrón de Puerco, are a popular and flavorful snack in Panamanian cuisine. These crispy, fried pork pieces are perfect for enjoying with a cold beer or as a topping for salads and soups.

Panamanian Pork Cracklings (chicharrón De Puerco)

Ingredients

  • 2 lbs pork belly, skin-on
  • 2 cups water
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 cup vegetable oil for frying

Instructions

  1. Score the pork belly skin with a sharp knife and cut it into 2-inch pieces.
  2. In a pot, combine the pork pieces, water, salt, cumin, oregano, garlic powder, and paprika. Bring to a boil, then reduce heat and simmer for 45 minutes until the pork is tender.
  3. Remove the pork pieces from the pot and pat them dry with paper towels.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Fry the pork pieces in batches until they are golden and crispy, about 5-7 minutes per batch.
  5. Transfer the fried pork cracklings to a paper towel-lined plate to drain excess oil.
  6. Serve the Panamanian Pork Cracklings hot and crispy.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
0g
Fat
25g

Supplies

Sharp knife Pot Large skillet Paper towels

Tools

Skewer

Serving suggestions

Serve the Panamanian Pork Cracklings with a side of patacones (fried green plantains) and aji chombo (Panamanian hot sauce) for an authentic Panamanian snack experience.

Tips & tricks

Make sure to pat the pork pieces dry before frying to achieve crispy cracklings.

Cost

$10