Pork Belly Chicharrones
Today, we're going to dive into a delightful recipe that will bring the irresistible crunch and flavor of pork belly chicharrones right into your kitchen. By combining the modern convenience of the air fryer with traditional seasoning methods, you'll create a snack that's perfect for any occasion. Whether you're entertaining guests or simply indulging in a savory treat, these chicharrones are sure to satisfy your cravings.
Ingredients:
🐖 1 pound pork belly
🍃 3 bay leaves
🛢️ 1 tablespoon cooking oil
🧂 Salt (to taste)
🌑 Black pepper (to taste)
🍈 1 cup lard (for frying)
Prep Time: 10 minutes
Cook Time: 2 hours 20 minutes
Total Time: ~2 hours 30 minutes
Equipment: Air fryer, sharp knife, sheet pan, aluminum foil, oven, frying pan
Servings: 4-6
Instructions:
- Preheat the air fryer to 200°F (93°C) and the oven similarly to 200°F (93°C).
- Using a very sharp knife, score the pork belly skin with holes. Initially slice the pork belly in half the long way, and then cut it into strips approximately one centimeter thick.
- Place the pork belly strips on a sheet pan.
- Create borders around the pork belly with aluminum foil, ensuring that the skin is left exposed. The foil will help in the dehydration process.
- Bake in the preheated oven for 2 hours. This slow roasting will dehydrate the skin, which is essential for achieving the desired crunchiness.
- Once removed from the oven, pat the pork belly dry as much as possible with paper towels. This will help remove excess moisture before frying.
- Season the pork belly strips with salt and black pepper to taste.
- Heat cooking oil and lard in a frying pan over medium heat. Add the three bay leaves.
- Carefully place the pork belly into the hot oil in small batches to avoid splatter; fry until the skin develops bubbles and becomes golden brown and crisp.
- Remove the chicharrones from the oil and place them on paper towels to drain any excess oil.
- Let them cool slightly before serving. Enjoy the snack that bursts with flavor and the perfect crunch!
Cooking Tips:
- Scoring the skin allows fat to render and helps the skin to crisp up.
- Patting the pork belly dry before frying is crucial; too much moisture will prevent the skin from becoming crispy.
- Frying in batches ensures that the oil temperature remains constant for even cooking.
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Pork Belly Chicharrones
HexClad Chef's Knife, 8-Inch Japanese Damascus Stainless Steel Blade, Pakkawood Handle
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