Chicharrones Colombian Fried Pork Belly

Chicharrones are skin-on pork belly, sliced and fried until the skins are blistered and crisp. For this heavenly Colombian styled pork belly I first slow-cooked the meat in water with bay leaf, black peppercorns, star anise and Szechuan peppercorns for 3 hours until very tender, then dry them over night before frying them in the lard until a crackling top and tender, succulent meat are achieved. The best pork belly that I have ever had. I have tried air-frying, oven-roasting, and broiling, but nothing came out as good as frying in lard. If you don't have a slow cooker, then do it on the stovetop with a large saucepan or in your instant pot for 45 minutes.

1.2-1.5 kg Pork belly (cut to 3-4 large pieces)
4 Bay leaf
1 tsp Black peppercorns
3 Star anise
1/2 tsp Szechuan peppercorns
Grey celtic salt
Lard for frying

Combine the pork belly, bay leaves, black peppercorns, star anise, Szechuan peppercorns and salt in the slow cooker. Cover with water and leave on high for 3 hours until pork belly slices are tender.
Remove the pork belly from the slower cooker and set on a wire rack. Poke holes on the skin using a toothpick or a fork. Leave to cool to room temperature, then chill, uncovered, in the fridge overnight.
Remove from the fridge and rub the pork belly generously with salt. Melt lard in a large saucepan over medium-low heat.
Add in dried pork belly slices into the oil and deep fry until evenly golden, about 25 minutes. Turn off the heat and remove the pork belly. Place pork on a wire rack to cool to room-temperature, about an hour.
Heat the lard over high heat. Return the cooled pork belly slices into the saucepan and deep fry for 5 minutes until crispy and golden brown.

34 comments:

Brian's Home Blog 2/9/21 00:33: That has got to be sinfully delicious!
Tom 2/9/21 01:13: ...this is new for me!
Christine 2/9/21 01:14: looks sooo good!
babYpose 2/9/21 01:29: Healthy green. Enjoy the day.
J.P. Alexander 2/9/21 02:45: Es muy rico en mi país también se consumen. Gracias por la receta te mando un beso
Margaret D 2/9/21 06:08: A new way of cooking pork belly.
Take care
delphine 2/9/21 07:20: Cette viande doit être délicieuse
Belle journée
Pedro 2/9/21 08:37: What a delicious temptation!!!
Cheers
Nancy Chan 2/9/21 08:52: Beautiful and delicious looking fried pork belly. Looks like our local roast pork.
DEZMOND 2/9/21 09:46: Poor piggy, let us shed a tear or two for the butchered swine... What do you do with all that oil after you're done frying with it?
Angie's Recipes 2/9/21 09:50: @DEZMONDMaking stirfries, baking and cooking steak, etc. Lard is healthier than highly processed so called vegetable oil. If you know how it's processed, you wouldn't want to eat it either.
Malindha Erba 2/9/21 10:25: In Spain we cook it too, in a different way but with the same energy xD
Eva Taylor 2/9/21 12:52: Pork belly is a bit too rich for me but there was a time I would have loved it! The crispy skin looks incredible.
Eva http://kitcheninspirations.wordpress.com/
Mbul Kecil 2/9/21 14:10: wow looks so crispy...

golden brown and cooked very well

but i can't eat pork

great recipe Angie ^^
Kitchen Riffs 2/9/21 16:43: Lard is usually the winner, isn't it? :-) This looks great -- pork belly is SO good, and this looks like a marvelous way to prepare it. Thanks!
Federica Simoni 2/9/21 17:53: wow deve essere buonissima😍😍😍😍😍
savorthebest 2/9/21 18:07: Oh wow, pork belly is so rich and flavorful. Great recipe
Whats Cookin Italian Style Cuisine 2/9/21 18:48: You can't beat a good pork belly fried in flavor this looks fantastic!
Ben | Havocinthekitchen 3/9/21 02:56: I've never heard the name Chicharrones, but this pork definitely looks and sounds terrific. I love the blend of spices!
Martyna 3/9/21 06:13: This looks delicious 😊
The Velvet Runway 3/9/21 12:22: Wow! That looks so delicious!
Julia x
https://www.thevelvetrunway.com/
Katerina | Once a Foodie 3/9/21 14:24: This looks unbelievably crispy, Angie - I honestly just want to reach into the photos and get my hands on one of those delicious looking pieces! So good! Thanks so much for sharing.
Pimenta Mais Doce 3/9/21 16:31: I can't believe that i didnt know about your blog!
So anxious to try out this recipie!
JUST love it and already followed! I want invite you to visit and follow mine back if you want <3

www.pimentamaisdoce.blogspot.com
thepaintedapron.com 3/9/21 16:49: Pork Belly is such a delicious treat, this sound divine! Love the fish proverb!
R's Rue 3/9/21 19:18: Delish.
Ashley@CookNourishBliss 3/9/21 19:59: I haven't had pork belly in ages! Looks delicious!
bread&salt 3/9/21 20:47: Presentation is perfect Dear Angie! I love greens like a rich and nutritious salad.
rodzinatestuje 3/9/21 22:58: It's something new for me :) I would like to try it :)
David 3/9/21 23:15: Angie, Sign me up for some of these Chicharrones - Colombian Fried Pork Belly! Love quality pork belly... Lard is also the second most important ingredient in a Northern Wisconsin, Minnesota USA or Ontario Canada fresh fried fish shore lunch! Yum... Take Care, Big Daddy Dave
Tisa Jacob 6/9/21 07:16: Delicious, my friend!
Izaa 8/9/21 07:27: Absolutely love this recipe,
Raymund 8/9/21 12:00: OMG that skin!!!!
tigerfish 9/9/21 00:10: The 3 hours must be so worth it.
Noob Cook 22/9/21 11:12: Can just imagine the glorious crackling skin just by looking at the photos :)~~