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
- 2 lbs. pork belly
- 6 cups water
- 2 cups cooking oil
- 1 1/2 tablespoons whole peppercorn
- 8 pieces dried bay leaves
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!
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