Peruvian Crispy Pork Belly

Ingredients

• 2 pounds Pork belly, skin-on and cut into 2-inch cubes
• 1 medium Yellow onion, halved
• 4 cloves Garlic cloves, unpeeled
• 1 piece Fresh ginger, 1-inch piece, sliced
• 1 teaspoon Black peppercorns
• 2 leaves Bay leaves
• 2 teaspoons Kosher salt
• 6 cups Water
• 3 cups Vegetable oil, for frying

Instructions

1. 1

   Place a 5-quart Dutch oven or large heavy-bottomed pot over medium-high heat. Add the 2 pounds of pork belly cubes — don't move them for the first 2 minutes. You want the skin side to make direct contact with the hot pot, rendering some of the fat and beginning to brown. After 2 minutes, stir and continue cooking until the meat is lightly browned on all sides, about 8-10 minutes total. This develops flavor through the Maillard reaction.

2. 2

   Pour in the 6 cups of water — it will steam and sizzle. Add the halved yellow onion, 4 unpeeled garlic cloves, 1-inch piece of sliced fresh ginger, 1 teaspoon of black peppercorns, and 2 bay leaves. Add 2 teaspoons of kosher salt. Bring to a boil over medium-high heat, then reduce to medium-low and simmer gently, partially covered, for 1.5 to 2 hours. The pork is done when a fork pierces the meat with no resistance and the skin begins to wrinkle slightly — you should see tenderness, not firmness.

3. 3

   Using a slotted spoon, carefully transfer the cooked pork cubes to a paper towel-lined sheet pan, spreading them in a single layer without crowding. Discard the cooking liquid and aromatics. Pat the pieces completely dry with fresh paper towels — this is essential. Removing all surface moisture is what creates the shattered, crackling exterior when fried. Let the pork cool to room temperature, about 10-15 minutes, then refrigerate uncovered for at least 30 minutes, preferably 1-2 hours. Cold pork will fry more evenly and hold its shape better.

4. 4

   Pour 3 cups of vegetable oil into a 5-quart Dutch oven or heavy-bottomed pot and clip an instant-read thermometer to the side. Heat over medium-high until the oil reaches 350°F — this takes about 8-10 minutes. The oil should shimmer and a wooden spoon handle should bubble vigorously when dipped in (but not burn or blacken instantly).

5. 5

   Working in batches to avoid overcrowding the pot, carefully lower the chilled pork cubes into the hot oil using a slotted spoon. Fry for 5-8 minutes, stirring occasionally with a wooden spoon, until the skin is deep mahogany brown and feels crispy when tapped with the spoon. The meat inside will be piping hot; listen for a steady, vigorous crackle. If the color is still light after 6 minutes, raise the heat slightly and check your oil temperature — it may have dropped.

6. 6

   Using a slotted spoon, transfer the fried chicharrón to a fresh paper towel-lined plate. Sprinkle immediately with additional kosher salt to taste while still hot — the salt will adhere better. Let rest for 2-3 minutes before serving; this brief rest allows the crust to set and the interior to stay moist. Serve hot, ideally on a warm serving platter. Chicharrón de chancho is best enjoyed immediately while the skin is still shattered and crispy.

Tools you’ll need

• 5-quart Dutch oven or large heavy-bottomed pot
• Slotted spoon
• Paper towels
• Sheet pan
• Instant-read thermometer
• Wooden spoon

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