Chicharrones Fried Pork Belly
After 3 weeks at the State Fair of Texas, you’d think we’d be sick of fried foods, but you’d be wrong. Chicharrones are one of the most sinfully delicious fried food snacks you will ever have! There is something about them that makes you want to keep going back for more!
In English these “Chicharrones” would be called Fried Pork Belly, but we think that is a little bit boring. There is something about the Spanish name “Chicharrones” that connects you with the roots of this dish and we love it!
“Chicharron”, also called “Chicharrones” is a Spanish name for pork rinds. And their origin comes from the Andalucia state of Spain. Later becoming popular in islands colonized by the Spaniards. Now it has gained popularity all around the world!
In our version we used Casa M Spice Co® Whole Hog® seasoning and boy did it give these Chicharrones insane flavor! You’ll taste hints of garlic, paprika, and ginger bursting with every bite. Believe us, once you make these you will be the talk of the town! Prepare to get requests for more Chicharrones again and again. Yes, they are that good!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
FOR THE PORK BELLY
- 2 Pounds pork belly
- 4 Cups water for boiling
- 2 Tablespoons Casa M Spice Co® Whole Hog®
- 1 Teaspoon salt
- 1 Teaspoon dried oregano
- 1/2 Teaspoon pepper
- Juice of 1/2 an orange
- Juice of 1 lime
- 1 cup of oil for frying
- Lime wedges for garnish
...once you make these you will be the talk of the town! Prepare to get requests for more Chicharrones again and again. Yes, they are that good!- Mike Hernandez
LET’S GET COOKING
Place the pork belly in a pot so it lays flat in a single layer. You may need to cut your strips to a shorter length or use a larger pot if they don’t fit.
Add Casa M Spice Co® Whole Hog®, salt, oregano, pepper, orange and lime juice. Then, add the 4 cups water.
Cook uncovered over medium heat until all the liquid has evaporated.
Once the liquid has evaporated, transfer the pork to a paper towel lined plate. Lightly pat dry the top of the pork belly. Let sit until it cools, about 10 minutes. To minimize splatter once we begin the frying process, the less moisture, the better.
Add oil into a deep pot or skillet. Heat over medium heat. Once the oil is heated, add the pork one piece at a time. We recommend holding a lid between your body and the pan to help protect yourself from splatter.
Fry the pork until golden and crunchy. Some like it almost to the point of burnt for the most crunch. Fry to your liking.
Once fried, cut into smaller pieces. Slice a couple limes into wedges and sprinkle lime juice over the fried pork belly.
We suggest you serve right on the cutting board. The oil will keep them moist and the immediate presentation adds to the experience!