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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.
Prep Time1 hr
Cook Time1 hr 20 mins
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Filipino
Keyword: chicharon, liempo, pork belly
Servings: 5 people
Calories: 1031kcal
Author: Vanjo Merano



  • 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