Preparation:
Cut the pork belly into small, uniform pieces.
Season the pieces with salt and black pepper to taste. If desired, add a tablespoon of vinegar to help crisp the skin.
Let it sit for at least 30 minutes to allow the seasoning to set.
Frying:
Heat a large skillet with enough oil to cover the chicharrones.
Place the chicharrones pieces in the skillet while the oil is still cold. This helps the fat gradually melt and makes the chicharrones crispier.
Cook over medium heat until it begins to boil. Then, increase the heat to high until the pieces are golden brown and crispy, stirring occasionally to ensure they fry evenly.
Remove the chicharrones with a slotted spoon and place them on a paper towel to absorb excess oil.
Affordable Skincare Recipes for Youthful, Radiant Skin
Animal Style Bacon Patty Melt
Cajun Shrimp Pasta With Sausage
“Every summer, my heavenly neighbor Susan blesses me with more zucchini than I know what to do with.”
BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE
Mocha Layer Cake with Chocolate Rum Cream Filling
Easy Oven Baked Chicken Bites Recipe
50 Comical Cat Memes That All Cat Owners Will Understand
Breathe Fresh: Simple Steps to Detoxify Your Lungs at Home
