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Chicharrón de Puerco

Crispy pork belly chunks simmered in garlic and spice-infused water until tender then fried in their own rendered fat.

60 minMediumServes 4620 cal/serving

PeruvianDinnerStovetopHigh ProteinKetoLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 lbs pork belly, cut into cubes
  • 2 cups water
  • 4 garlic cloves, smashed
  • 2 tsp fine sea salt
  • 1/2 tsp ground cumin

Instructions

  1. 1

    Combine 2 lbs cut into cubes pork belly, 2 cups water, 4 smashed garlic cloves, 2 tsp fine sea salt, and 1/2 tsp ground cumin in a heavy skillet over medium-high heat.

  2. 2

    Bring to a boil, then reduce heat to medium and simmer until the liquid evaporates completely, about 30 minutes.

  3. 3

    Fry the pork in its own rendered fat over medium heat, stirring occasionally, until deeply browned and crisp, about 10 to 15 minutes.

  4. 4

    Confirm the pork reaches an internal temperature of at least 145°F before removing it with a slotted spoon to drain on paper towels.

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Questions

What is Chicharrón de Puerco?

Crispy pork belly chunks simmered in garlic and spice-infused water until tender then fried in their own rendered fat. This reference files it under Peruvian dinner: made on the stovetop, rated medium and about 60 minutes start to finish.

How long does Chicharrón de Puerco take?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is step 2 (30 minutes): "Bring to a boil, then reduce heat to medium and simmer until the liquid evaporates completely, about 30 minutes."

What internal temperature should Chicharrón de Puerco reach?

For Chicharrón de Puerco, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Is Chicharrón de Puerco low-carb?

A serving of Chicharrón de Puerco 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.

How long does Chicharrón de Puerco keep?

Refrigerate what is left of Chicharrón de Puerco 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.

Serve it with

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