Chicharrón de Puerco

Name: Chicharrón de Puerco
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Peruvian
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

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

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

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

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

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

Questions

How long does Chicharrón de Puerco 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 Chicharrón de Puerco?

Yes. As written it serves 4. 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.

Serve it with

Tacu Tacu Rice and Bean Cake side
Ensalada de Olluquito salad
Chicha Morada Spiced Purple Corn Drink drink
Mazamorra Morada Purple Corn Fruit Pudding dessert

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