Ingredients:

  • 2 lbs (900g) pork belly, skin on
  • 2 tablespoons (30ml) kosher salt
  • 1 tablespoon (15ml) black peppercorns, coarsely crushed
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 4 cups (950ml) vegetable oil, for deep frying
  • Lime wedges (for serving)
  • Hot sauce (for serving)
  • Chopped fresh cilantro (for serving)

Instructions:

  1. Score the pork belly skin in a crosshatch pattern, being careful not to cut into the meat. Pat dry thoroughly.
  2. Combine salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Rub generously all over the pork belly, ensuring it gets into the score marks.
  3. Place the pork belly in a Dutch oven. Add enough water to almost cover it. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer gently for 3-4 hours, or until the pork belly is fork-tender.
  4. Carefully remove the pork belly from the cooking liquid and place it on a wire rack set over a baking sheet. Pat dry completely. Refrigerate for at least 2 hours, or preferably overnight.
  5. Cut the chilled pork belly into 1-inch (2.5cm) cubes.
  6. Heat the vegetable oil in a large, heavy-bottomed pot to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
  7. Carefully add the pork belly cubes to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-10 minutes, or until golden brown and the skin is puffed up and crispy. Turn the pieces occasionally for even cooking.
  8. Remove the chicharrones from the oil with a slotted spoon or spider strainer and place them on a plate lined with paper towels to drain excess oil. Season with a little extra salt, if desired. Serve immediately with lime wedges, hot sauce, and chopped cilantro (if using).