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

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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.

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Questions

What is Chicharrones Salvadoreños?

Crispy fried pork belly cut into bite-sized pieces, served with lime, salt, and tortillas. A savory street food favorite. This reference files it under Salvadoran appetizer: made on the stovetop, rated easy and about 45 minutes start to finish.

How much time should I plan for Chicharrones Salvadoreños?

As written, 45 minutes: 10 of prep and 35 of cooking. The longest single stretch is step 1 (20 minutes): "Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the pork is cooked through and tender."

How do I know when Chicharrones Salvadoreños is done?

Go by the cues in the method rather than the clock. Step 3: cook until the edges are crispy and golden brown.

Can I skip the searing in Chicharrones Salvadoreños?

Step 3 reads: "Once hot, working in batches, fry the pork until the edges are crispy and golden brown, about 8 to 10 minutes." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

How many calories are in Chicharrones Salvadoreños?

One serving (the recipe makes 4) is about 340 calories, with 28 g protein, 1 g carbohydrate and 27 g fat, plus 620 mg sodium.

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