Kurobuta Pork Belly Chicharrones
Category
Pork Belly
Servings
8+
Prep Time
30 minutes
Cook Time
1 hour
Chicharrones are a unique way to prepare pork belly.
While it is most often associated with bacon, pork belly is the key ingredient
for this traditional Mexican snack. Try it for for Cinco de Mayo or any time
you need a savory appetizer.
The recipe calls for manteca, the Mexican name for lard or pork fat. We found brands packed in 40 oz. tubs and 1 lb. blocks at our local grocery and specialty food shops. Depending on the cooking container you use, you may need more than 4 lbs. of lard.
Author:Snake River Farms
Ingredients
-
1 Kurobuta Pork Belly
-
4 pounds Manteca (pork fat/lard)
-
1 head garlic
-
Kosher salt
Directions
Cut the pork belly into rough 1” cubes. To make it easy, cut 1” slices (like a thick piece of bacon), then slice in half along the width. Cut these strips into cubes.
Heat the Manteca to 375°F in a cazo (the classic copper pan used in Mexican cooking), wok or deep skillet.
When the lard is melted and up to temperature, place the whole head of garlic in the cazo or pan. Ideally you pan will be large enough for all the pork belly cubes. If not, work in batches.
Cook until the cubes are a deep brown color and crispy. About 45 to 60 minutes.
Remove from oil, drain and sprinkle generously with kosher salt. Serve as is or with lime wedges on the side.