Chicharrones Fried Pork Belly.

Ingredients

Method

1. 01

   Arrange pork belly for boiling

   5 min

   Lay the pork belly flat in a single layer in your pot—cut strips shorter or grab a larger pot if needed so everything sits flush. You want even contact with the liquid for uniform cooking.

2. 02

   Build the boil

   2 min

   Add Whole Hog®, salt, oregano, pepper, orange juice, and lime juice to the pot with the pork, then pour in 4 cups water. The citrus and spice will season the meat deep while it breaks down the fat.

3. 03

   Boil until liquid reduces

   45 min

   Cook uncovered over medium heat until every drop of liquid evaporates—you'll see the pork start to render its fat and the pan will dry out completely. This concentrates flavor and begins crisping the skin from the inside out.

4. 04

   Cool and dry the pork

   10 min

   Transfer to a paper towel–lined plate and pat the top dry lightly, then let it sit until cool. Moisture is the enemy of a good crackle, so the drier this is before it hits hot oil, the better your shatter.

5. 05

   Heat oil for frying

   5 min

   Pour oil into a deep pot or skillet and heat over medium heat until shimmering and ready—you're looking for that sweet spot where it's hot enough to fry hard but not so wild it smokes you out.

6. 06

   Fry the chicharrones

   8 min

   Add pork one piece at a time and fry until golden and crunchy—some folks push it almost to burnt for maximum crackle, so dial it in to your taste. Hold a lid between you and the pan to shield yourself from splatter.

7. 07

   Finish with lime and cut

   3 min

   Cut the fried pork into smaller pieces and squeeze fresh lime juice over it right away. The acid cuts the richness and brightens every bite.

8. 08

   Serve on the board

   Skip the plate and serve straight on a cutting board—the pooled oil keeps everything moist and warm, and the raw presentation makes it sing. This is meant to be eaten now, while it's still crackling.

From Mike's Notebook

Nutrition