Chicharrones are pork belly cubes marinated in garlic, oregano, and sour orange, boiled until tender and fried in lard until deeply golden and crunchy. The combination of boiling and frying yields meat that's crispy outside and juicy within.
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In a large resealable plastic bag, combine garlic, oregano, lime juice, salt, pepper, and cumin. Add pork belly, seal bag, and massage until marinade is evenly distributed. Refrigerate at least 2 hours or up to overnight.
During the last 15 minutes of marinating, in a large, heavy pot over high heat, bring 10 c. water to a boil. Add Sazón, pork, and any leftover marinade to pot and cook, covered, until pork fat is softened and easily pierced with a fork, 25 to 30 minutes.
Transfer pork to a paper towel-lined sheet tray, pat dry with paper towels, and let cool 10 minutes. Wipe out pot.
Into same pot fitted with a deep-fry thermometer, pour lard. Heat over medium-high heat until thermometer registers 375°. With a lid handy and working in batches, fry pork, partially covered to minimize splatter, until deep golden brown and crisp all over, 10 to 12 minutes.
Transfer to a wire rack to drain; season with a pinch of salt. Serve with lime wedges alongside.
Refrigerate in an airtight container up to 3 days. Reheat in a 350°F oven for 10–15 minutes to restore crispness.
large pot or Dutch oven for boiling · deep frying pan or heavy-bottomed pot · thermometer (for oil temperature monitoring)
Yes. Neutral oils like vegetable or canola work, but pork lard delivers superior flavor and crisping texture traditional to chicharrones.
Pierce a cube with a fork; it should slide through with no resistance. Typically 45–60 minutes at a gentle boil, depending on size.
Yes. Marinate and boil up to 2 days ahead, refrigerate, then fry just before serving for best crispness.
A Latin seasoning blend of cumin, annatto, and garlic. It adds color and depth; omit if unavailable, though flavor will differ slightly.
Boiling renders the fat and tenderizes the meat, ensuring a juicy interior. Frying directly would leave the pork tough.
