Chicharrón Colombiano
Crispy fried pork belly with tender meat inside, served with lime and arepa. Golden, salty, and deeply satisfying—a Colombian street-food classic that requires patience but minimal technique.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 lbs pork belly with skin, cut into 2-inch chunks
- 4 cups water
- 2 tbsp salt
- 4 whole garlic cloves, crushed
- 3 quarts vegetable oil for deep frying
- 2 whole limes, halved
- 4 whole arepas (store-bought or homemade), optional
Instructions
- 1
Place pork belly chunks in a large pot with water, salt, and crushed garlic.
- 2
Bring to a boil over high heat, then reduce to medium. Simmer uncovered 45–55 minutes until pork is very tender and skin begins to soften.
- 3
Drain pork thoroughly in a colander. Pat dry completely with paper towels.
- 4
Heat oil in a heavy pot to 350°F. Use a thermometer—do not skip this step.
- 5
Carefully add pork chunks in batches, without crowding. Do not stir—let them sit 6–8 minutes until deep golden and skin is crackling.
- 6
Remove with a slotted spoon to a paper towel-lined plate. Sprinkle with fleur de sel or flaky salt immediately.
- 7
Arrange chicharrón on a plate with lime halves and warm arepas on the side if desired.
Tools you’ll need
- large pot (6-quart minimum)
- colander
- heavy pot or deep fryer (4-quart minimum)
- thermometer (candy or deep-fry)
- slotted spoon
- paper towels
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