Crispy Pork Belly Chicharon
Crunchy deep-fried pork belly that tastes even better when dipped in spicy vinegar. Snack on it or consume it as a main dish with rice.
Servings: 5 people
Calories: 1031kcal
Ingredients
- 2 lbs. pork belly
- 6 cups water
- 2 cups cooking oil
- 1 1/2 tablespoons whole peppercorn
- 8 pieces dried bay leaves
Instructions
- Boil water in a cooking pot. Add salt, bay leaves, whole peppercorn, and pork. Cover and continue to boil for 60 minutes.
- Remove from the pot and let pork cool down. Poke holes on the skin using a toothpick. Slice the pork in half for a thinner piece.
- Rub salt all over the pork belly. Air dry for 1 hour. Note: placing the pork in front of an electric fan is a good idea.
- Heat oil on a cooking pot. Deep fry pork belly until crispy and golden brown. Note: be extra careful when doing this step. Use of splatter screen is recommended.
- Remove crispy pork belly from the cooking pot and place over a wire rack. Let it cool down.
- Transfer to a serving plate. Serve with spicy vinegar.
- Serve! Share and enjoy!
Nutrition
Calories: 1031kcal | Carbohydrates: 3g | Protein: 17g | Fat: 105g | Saturated Fat: 35g | Cholesterol: 130mg | Sodium: 74mg | Potassium: 383mg | Fiber: 1g | Vitamin A: 135IU | Vitamin C: 1.3mg | Calcium: 45mg | Iron: 1.9mg