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.
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
- Score the pork belly skin with a sharp knife and cut it into 2-inch pieces.
- 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.
- Remove the pork pieces from the pot and pat them dry with paper towels.
- 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.
- Transfer the fried pork cracklings to a paper towel-lined plate to drain excess oil.
- 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