Ingredients with Measurements:
- 1 lb pork belly, skin on
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot or Dutch oven
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Score the pork belly skin with a sharp knife, making shallow cuts about 1 inch apart.
3. Rub the pork belly with salt, black pepper, garlic powder, paprika, cumin, and chili powder, making sure to get the seasoning into the cuts in the skin.
4. Place the pork belly on a wire rack set over a baking sheet and roast in the preheated oven for 1 hour, until the skin is crispy and the meat is cooked through.
5. Remove the pork belly from the oven and let it cool to room temperature.
6. Cut the pork belly into bite-sized pieces, about 1 inch square.
7. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 375°F on a deep-fry thermometer.
8. Working in batches, carefully add the pork belly pieces to the hot oil and fry for 2-3 minutes, until golden brown and crispy.
9. Use tongs to remove the fried pork chicharrón from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve the crispy fried pork chicharrón immediately, with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour (roasting) + 10 minutes (frying)
5. Temperature:
- Oven temperature: 350°F
- Fryer temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 40g
- Carbohydrates: 0g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add different spices or herbs to the seasoning mix, such as oregano, thyme, or rosemary.
- Serve the crispy fried pork chicharrón with a variety of dipping sauces, such as salsa, guacamole, or sour cream.
Tips and tricks:
- Make sure to score the pork belly skin before seasoning it, as this will help it crisp up during roasting and frying.
- Use a deep-fry thermometer to monitor the temperature of the oil, as this will ensure that the pork chicharrón cooks evenly and doesn't burn.
- Let the pork belly cool to room temperature before cutting it into pieces, as this will make it easier to handle.
Storage instructions:
- Leftover crispy fried pork chicharrón can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the crispy fried pork chicharrón, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, until heated through and crispy.
Presentation ideas:
- Serve the crispy fried pork chicharrón on a platter with a variety of dipping sauces and garnishes, such as lime wedges, chopped cilantro, and diced tomatoes.
Garnishes:
- Lime wedges
- Chopped cilantro
- Diced tomatoes
Pairings:
- Serve the crispy fried pork chicharrón with a side of rice and beans, or with a fresh salad.
Suggested side dishes:
- Rice and beans
- Fresh salad
Troubleshooting advice:
- If the pork chicharrón is not crispy enough, try frying it for a few more minutes or increasing the temperature of the oil.
Food safety advice:
- Make sure to handle the pork belly and the hot oil with care, as they can both be dangerous if not handled properly.
- Use a deep-fry thermometer to monitor the temperature of the oil, as this will ensure that the pork chicharrón cooks evenly and doesn't burn.
Food history:
- Chicharrón is a traditional Latin American dish made from fried pork skin or pork belly.
Flavor profiles:
- The crispy fried pork chicharrón is savory, salty, and slightly spicy, with a crispy texture and juicy meat.
Serving suggestions:
- Serve the crispy fried pork chicharrón as an appetizer or a main dish, with a variety of dipping sauces and garnishes.
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Region: Mexican