Crispy Chicharon

Name: Crispy Chicharon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 2 lbs pork belly, cubed; 4 cups water; 2 tbsp coarse sea salt; 6 garlic cloves, crushed; 1 tsp black peppercorns, crushed; 2 dried bay leaves; 4 cups vegetable oil

Crispy deep-fried pork belly cubes simmered with garlic and spices then fried until blistered. Serves as a crunchy snack or party dish.

60 minMediumServes 6480 cal/serving

FilipinoAppetizerStovetopKetoLow CarbHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarAlcohol-Free

Ingredients

2 lbs pork belly, cubed
4 cups water
2 tbsp coarse sea salt
6 garlic cloves, crushed
1 tsp black peppercorns, crushed
2 dried bay leaves
4 cups vegetable oil

Instructions

1

In a large pot, combine 2 lbs cubed pork belly, 4 cups water, 2 tbsp coarse sea salt, 6 crushed garlic cloves, 1 tsp crushed black peppercorns, and 2 dried bay leaves.
2

Bring to a boil over medium-high heat, then reduce heat and simmer until pork internal temperature reaches 145 F and meat is tender, about 30 minutes.
3

Remove pork belly from liquid, pat dry with paper towels, and chill in refrigerator on a wire rack for 2 hours.
4

Heat 4 cups vegetable oil in a deep pot over medium-high heat to 375 F.
5

Deep-fry pork belly in batches until golden and blistered, about 5 to 7 minutes, then drain on paper towels.

Questions

How long does Crispy Chicharon keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Chicharon?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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