Crispy chicharrones are pork belly strips rendered until golden and crackling, paired with a bright cilantro-lime aioli. Baking soda is the secret to extra-crispy skin without deep frying.
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Prepare the Cilantro Aioli
Combine mayonnaise, cilantro, garlic, and lime juice in a bowl.
Season with salt and pepper; refrigerate at least 30 minutes.
Step 1: Preparing the Pork Belly
Place pork belly, skin-side down, on a clean cutting board.
Cut pork belly into strips approximately 1 inch (2.5 cm) wide, slicing perpendicular to the grain.
With the skin still facing down, make crosswise cuts into each pork belly strip every 1 1/2 inches (4 cm), slicing approximately 3/4 of the way through the meat without cutting through the skin.
Step 2: Baking Soda Treatment for Crispy Skin
Arrange pork belly strips skin-side up on a rack set over a baking sheet.
Generously rub baking soda into the pork skin.
Refrigerate uncovered for a minimum of 1 hour, and up to 8 hours.
Step 3: Simmering the Pork Belly
Remove pork belly strips from the refrigerator and thoroughly rinse off the baking soda.
Transfer rinsed strips to a large nonstick skillet.
Pour in 2 to 4 cups (470–950 ml) room-temperature water, enough to mostly cover the pork belly.
Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered until all liquid evaporates, turning the pork belly occasionally (approximately 1 hour and 15 minutes).
Step 4: Crisping the Chicharrones
Once the liquid evaporates, pork belly strips will begin to crisp in their rendered fat.
Cover skillet with a splatter guard to prevent oil splashes.
Continue cooking, carefully turning strips occasionally, until all sides are golden brown and crispy (about 20–25 minutes).
Step 5: Serving
Transfer cooked chicharrones to a paper towel-lined plate to drain excess oil.
Season generously with salt while still warm.
Serve immediately, with cilantro lime aioli and fresh lime wedges on the side.
Store cooked chicharrones in an airtight container up to 3 days; reheat at 400°F for 5 minutes. Refrigerate aioli up to 2 days in a sealed jar.
Baking soda raises the pH of the pork skin, allowing it to brown and crisp faster and more deeply, mimicking deep-fried results with dry-heat cooking.
Yes. Cook the pork belly fully, cool, and refrigerate up to 3 days. Reheat in a 400°F oven for 5–8 minutes to restore crispiness. Make aioli up to 2 days ahead.
The skin should be deeply golden brown and crackle when you bite it. The meat underneath stays tender. If fat still pools on the surface, they need more time.
Start with a fresh egg yolk in a clean bowl, whisk slowly, then drizzle in the broken aioli while whisking. This re-emulsifies it.
Not directly—mayo is the fat base. You could make aioli from scratch (egg yolk + oil), but store-bought mayo simplifies the recipe significantly.
