Crispy Chicharrón Paisa
Columbian-style crispy pork belly with a crackling golden crust and tender interior, seared until it sounds like castanets. A showstopping weeknight dinner that tastes like a street-food treasure.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 1.5 lb pork belly, skin-on
- 1.5 tsp kosher salt
- ½ tsp black pepper
- 3 cloves garlic cloves, minced
- 1 lime fresh lime juice
- ½ tsp cumin
- 2 tbsp neutral oil
Instructions
- 1
Pat pork belly completely dry with paper towels, working the skin side extra hard.
- 2
Score the skin in a crosshatch pattern with a sharp knife, cutting 1/8-inch deep without hitting the meat.
- 3
Season both sides generously with salt, pepper, minced garlic, and cumin.
- 4
Heat oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
- 5
Place pork skin-side down in the skillet without moving until skin is golden and crackles under a spatula, 10–12 minutes.
- 6
Flip and cook meat side 3–4 minutes until golden at edges, then squeeze lime juice over the top and serve hot.
Tools you’ll need
- 12-inch cast iron skillet
- sharp knife
- paper towels
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
