Ingredients:

  • 2 lbs (900g) pork belly, skin on, about 1-inch thick
  • 2 tablespoons (30ml) kosher salt, plus more to taste after frying
  • 1 teaspoon (5ml) freshly ground black pepper
  • 2 quarts (2 liters) vegetable oil or lard, for frying

Instructions:

  1. Score the pork skin in a crosshatch pattern. Cut the pork belly into roughly 1-2 inch cubes.
  2. Toss the pork cubes with salt and pepper. Spread the cubes out on a wire rack set over a baking sheet. Refrigerate uncovered for at least 2 hours, or up to 4 hours, to dry the skin.
  3. Heat the oil in your pot to 250°F (120°C). Add the pork in a single layer, being careful not to overcrowd the pot. Fry for 30-40 minutes, or until the pork is cooked through and the fat has rendered out significantly.
  4. Remove the pork from the oil with a slotted spoon and place on a clean baking sheet lined with paper towels to drain. Let the pork rest for at least 15 minutes and increase the oil temperature to 375°F (190°C).
  5. Carefully add the pork back into the hot oil in batches. Fry for 5-10 minutes, or until the skin has puffed up and turned golden brown and crispy.
  6. Remove the chicharrones from the oil and place on a clean baking sheet lined with paper towels to drain excess oil. Season immediately with additional salt to taste.
  7. Let the chicharrones cool slightly before serving. They are best enjoyed warm and fresh.