Chicharrones Salvadoreños

Name: Chicharrones Salvadoreños
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 2 lbs pork belly, cut into 1-inch cubes; 2 tsp salt; 1 tsp black pepper; 1/2 tsp ground cumin; 4 cloves garlic, minced; 1 fresh lime; 8 corn tortillas, warmed

Crispy fried pork belly cut into bite-sized pieces, served with lime, salt, and tortillas. A savory street food favorite.

45 minEasyServes 4340 cal/serving

SalvadoranAppetizerStovetopStandard

Ingredients

2 lbs pork belly, cut into 1-inch cubes
2 tsp salt
1 tsp black pepper
1/2 tsp ground cumin
4 cloves garlic, minced
1 fresh lime
8 corn tortillas, warmed

Instructions

1

Place 2 lbs cut into 1-inch cubes pork belly in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the pork is cooked through and tender.
2

Drain the pork well and pat dry with paper towels. Season with 2 tsp salt, 1 tsp black pepper, 1/2 tsp ground cumin, and 4 cloves minced garlic.
3

Heat enough oil in a large skillet to reach 1/2 inch deep. Once hot, working in batches, fry the pork until the edges are crispy and golden brown, about 8 to 10 minutes.
4

Transfer to paper towels to drain. Serve hot with fresh 1 fresh lime wedges and 8 warmed corn tortillas on the side.

Questions

How long does Chicharrones Salvadoreños 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 Chicharrones Salvadoreños?

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.

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