Chicharrones, or crispy pork belly, are a delectable treat that's revered in Mexican cuisine for its tantalizing crunch and savory taste. Cooking Con Claudia shares a step-by-step guide to creating this tempting dish at home. Time to gather quality ingredients and embark on a culinary journey that will lead to a dish that can be served as a snack with guacamole or as part of a mouthwatering taco filling.
Ingredients:
- Pork belly with skin, cut into strips
- Water for boiling
- 1/2 onion
- 1 head of garlic
- Salt (to taste)
- 4 bay leaves
- Peppercorns (to taste)
- Lard (sufficient amount to cover pork belly)
- Guacamole (for serving)
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Prep Time: 10 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 45 minutes
Equipment: Casserole pot, kitchen towels, slotted spoon
Instructions:
1. Begin by adding water to a casserole pot. Add half an onion, a head of garlic, and a generous amount of salt.
2. Bring the water to a boil. Once boiling, add the pork belly strips (ensure that they have skin) and let them cook for 5 minutes.
3. Skim off any impurities that float to the top of the water to help keep the broth clear.
4. Add four bay leaves and a handful of peppercorns to the pot, and allow the pork belly to cook for an additional 20 minutes.
5. After a total of 25 minutes, remove the pork belly from the broth and place them on kitchen towels to dry them completely.
6. Dispose of the broth (it can be strained and saved for other dishes), and then pat the pork belly dry, ensuring it is completely free of moisture before proceeding to the next step.
7. Replace the broth in the pot with lard, enough to cover the pork belly, and allow it to melt. Heat the lard to 200° Fahrenheit over medium-low heat.
8. Once the lard has melted and is at the correct temperature, add the dry pork belly strips back in. Allow them to cook for 1 hour, and be sure to move them around occasionally so they don't stick to the pot.
9. After 1 hour, your pork belly will have transformed into chicharrones, and should have a pleasing appearance.
10. Remove the chicharrones from the lard and place them on paper towels to drain.
11. Let the lard get hot again, and then return the chicharrones to fry for an additional 5 minutes, moving them constantly to ensure even cooking.
12. Once they're golden and crispy, remove the chicharrones from the lard. Let them cool slightly before proceeding to the tasting.
Cooking Tips:
- To achieve the perfect crunch, it's crucial that the pork belly be completely dry before frying.
- Monitor the temperature of the lard carefully to avoid burning the chicharrones.
- Use a slotted spoon to safely transfer the chicharrones in and out of the hot lard.
Servings: Varied, depending on the number of pork belly strips prepared
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This recipe has been generously shared by Cooking Con Claudia on their YouTube channel (https://www.youtube.com/@CookingConClaudia). Be sure to check out their channel for more delicious recipes and culinary inspiration.
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