Peruvian Crispy Pork Chicharrón

Golden, crackling pork belly fried until the skin shatters and the meat is tender. A Peruvian classic served with lime and potatoes.

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Ingredients

1
Cut the pork belly into 1.5-inch cubes, keeping the skin attached to each piece. Aim for roughly equal sizes so they cook at the same speed.
2
Place the pork cubes skin-side up in a large skillet or wide pot. Pour 1 cup of water into the pot so the water comes about halfway up the sides of the meat.
3
Set the heat to medium and bring the water to a gentle boil, about 5 minutes. You'll hear a soft bubbling sound around the pork.
4
Once boiling, sprinkle 1.5 teaspoons of salt and 0.5 teaspoon of black pepper evenly over the meat. Stir gently with a wooden spoon.
5
Maintain medium heat and let the water cook off completely, stirring occasionally to prevent sticking, about 12–15 minutes. The pork is ready when the liquid is gone and you hear a steady, gentle sizzle.
6
Increase the heat to medium-high and continue cooking, stirring every 30 seconds, until the pork skin turns deep golden brown and crispy, about 3–5 minutes. The pieces will sound hollow when tapped with a spoon.
7
Remove the pan from the heat and use a slotted spoon to transfer the crispy pork to a paper towel-lined plate to drain excess fat.
8
Cut the 2 limes in half and place them in a small bowl on the side of the plate. Serve the hot chicharrón immediately, squeezing fresh lime juice over the top just before eating.

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