Crispy Chicharron
@mikabites
Crunchy & crispy chicharrones with a bandeja paisa! Every Hispanic / Latin country has their way of making and eating them...what's your favorite?!?!
Ingredients
Skin-on pork belly, cut into 1-inch wide, 4-inch long strips
Salt
32 oz lard, for frying
Preparation
Place the pork belly strips on a cutting board and cut through the flesh crosswise at 1-inch intervals, but do not cut through the skin.
Dry the pork belly strips, then generously season with salt. Melt the lard in a caldero or large Dutch oven over low heat, then add the pork belly strips and increase the heat to medium-high. Cook until the pork belly is crispy and golden brown (the oil will pop and splatter; use a splatter screen, if possible). Remove the pork belly from the oil and drain on paper towels. Serve as part of a bandeja paisa.
Crunchy & crispy chicharrones with a bandeja paisa! Every Hispanic / Latin country has their way of making and eating them...what's your favorite?!?!
Ingredients
Skin-on pork belly, cut into 1-inch wide, 4-inch long strips
Salt
32 oz lard, for frying
Preparation
Place the pork belly strips on a cutting board and cut through the flesh crosswise at 1-inch intervals, but do not cut through the skin.
Dry the pork belly strips, then generously season with salt. Melt the lard in a caldero or large Dutch oven over low heat, then add the pork belly strips and increase the heat to medium-high. Cook until the pork belly is crispy and golden brown (the oil will pop and splatter; use a splatter screen, if possible). Remove the pork belly from the oil and drain on paper towels. Serve as part of a bandeja paisa.
