Crispy Pork Belly Chicharrón
Pan-seared pork belly cubes that crisp up golden in under 25 minutes, finished with lime, ají amarillo, and fresh cilantro. Peruvian comfort food that tastes like it simmered all day.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1.5 lb pork belly, skinless
- 2 tbsp yellow ají amarillo paste
- 1 whole lime
- ½ whole red onion
- ⅓ cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp dried oregano
Instructions
- 1
Cut pork belly into 1-inch cubes, removing any excess skin. Pat dry with paper towels.
- 2
Heat a large skillet over medium-high. Add pork cubes in a single layer, undisturbed, 4 minutes until bottoms brown.
- 3
Stir, breaking up any stuck pieces. Cook 8–10 minutes more, stirring occasionally, until edges crisp and fat renders golden.
- 4
Stir in ají amarillo paste, cumin, and oregano. Cook 1 minute until fragrant and coats the pork.
- 5
Dice red onion finely. Squeeze lime juice over the pork. Toss to combine.
- 6
Transfer to a plate, top with diced onion and cilantro. Serve hot with lime wedges.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- wooden spoon
- cutting board
- chef's knife
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