Chicharrónes - Latin Fried Pork Belly
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Add ground oregano, salt, pepper and lime juice to strips of pork belly.
1
Mix well and cover and refrigerate for 2 hours minimum or overnight for optimum flavor.
2
Place pork belly and it’s marinade in hot water. Boil for about 25 minutes.
3
Once pork belly is fork tender through its skin, it’s ready for the next step.
4
Place pork belly in a paper towel lined plate. Set aside for 10 minutes to cool and dry out.
5
Place pork belly in corn oil over medium high heat. Cover.
6
Fry until golden. Watch for splatter!
7