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Crispy Chicharon

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

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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. 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. 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. 3

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

  4. 4

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

  5. 5

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

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Questions

What is Crispy Chicharon?

Crispy deep-fried pork belly cubes simmered with garlic and spices then fried until blistered. Serves as a crunchy snack or party dish. This reference files it under Filipino appetizer: made on the stovetop, rated medium and about 60 minutes start to finish.

How much time should I plan for Crispy Chicharon?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is the hands-off wait in step 3, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

How hot should the oil be for Crispy Chicharon?

For Crispy Chicharon, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork. The frying oil is held at 375 F (about 190 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Why pat it dry first in Crispy Chicharon?

Step 3 reads: "Remove pork belly from liquid, pat dry with paper towels, and chill in refrigerator on a wire rack for 2 hours." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Is Crispy Chicharon keto-friendly?

A serving of Crispy Chicharon carries 1 g of carbohydrate. Against a strict 20 g keto day that is 5 percent of the budget; against a moderate 100 g low-carb day it is 1 percent.

Can I freeze Crispy Chicharon?

It is not a good candidate. Refrigerate what is left of Crispy Chicharon within two hours and eat it 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.

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