Crispy Pork Chicharrón
Dominican-style fried pork belly with skin that shatters into golden shards. Serve hot with lime, oregano, and a cold beer.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 lbs pork belly with skin, cut into 2-inch chunks
- 2 tsp salt
- ½ tsp black pepper
- 1 tbsp, chopped fresh oregano (or 1 tsp dried)
- 2 whole limes
- 2 tbsp neutral cooking oil
Instructions
- 1
Pat pork belly dry with paper towels. Season all sides with salt and black pepper.
- 2
Heat oil in a large heavy skillet over medium-high until it shimmers, about 1 minute.
- 3
Add pork skin-side down. Let it sit undisturbed for 4 minutes until skin turns golden and crispy.
- 4
Flip pork and cook 3 more minutes, stirring occasionally, until meat is cooked through and edges are deeply browned.
- 5
Scatter fresh oregano over the top. Squeeze lime juice from 1 lime over everything and toss.
- 6
Transfer to a plate lined with paper towels. Serve hot with remaining lime wedges on the side.
Tools you’ll need
- 12-inch cast iron or heavy stainless steel skillet
- paper towels
- wooden spoon or tongs
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