Chicharrones (pork fritters)

Main Dish
4 servings
15 min
25 min
Very Easy




  • Clean the pork belly making sure it has no hairs left and pat dry it with paper towels. Cut into rectangles of 3x 6 inches.
  • Cut the meat and fat lengthwise into 1/2 inch strip and the cut crosswise making sure you don't cut deeply enough to cut the skin.
  • They have to be strips with cuts that open up but are held together by the pork skin.
  • Rub the baking soda all over the strips and overall the skin. Place in medium pot with water to barely cover them and cook until the water has almost evaporated.
  • Remove the pork and wash the baking soda off water. Pat dry again, and rub the salt all over.
  • Heat the vegetable oil to 275 F and deep fry covered for 10 minutes or until golden brown.
  • Drain over paper towels and serve as a side dish.

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