Crispy Pork Belly Chicharon

Name: Crispy Pork Belly Chicharon
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 2 h 20 min
Ingredients: 2 lbs. pork belly; 6 cups water; 2 cups cooking oil; 1 1/2 tablespoons whole peppercorn; 8 pieces dried bay leaves

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Prep Time: 60 minutes

Cook Time: 80 minutes

Total: 140 minutes

Servings: 5

chicharon liempo pork belly

Ingredients

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Instructions

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Step 1

Boil water in a cooking pot. Add salt, bay leaves, whole peppercorn, and pork. Cover and continue to boil for 60 minutes.

Step 2

Remove from the pot and let pork cool down. Poke holes on the skin using a toothpick. Slice the pork in half for a thinner piece.

Step 3

Rub salt all over the pork belly. Air dry for 1 hour. Note: placing the pork in front of an electric fan is a good idea.

Step 4

Heat oil on a cooking pot. Deep fry pork belly until crispy and golden brown. Note: be extra careful when doing this step. Use of splatter screen is recommended.

Step 5

Remove crispy pork belly from the cooking pot and place over a wire rack. Let it cool down.

Step 6

Transfer to a serving plate. Serve with spicy vinegar.

Step 7

Serve! Share and enjoy!