Directions
- 1Begin by adding water to a cazo.
- 2Add half an onion, one head of garlic, and a good amount of salt to the water.
- 3Bring the water to a boil.
- 4Once the water comes to a boil, add the strips of pork belly (with the skin on).
- 5After five minutes, remove the impurities from the pork belly using a strainer.
- 6Add four bay leaves and peppercorns to the boiling water with the pork belly.
- 7Allow the pork belly to cook for another 20 minutes in the seasoned water.
- 8After a total of 25 minutes, remove the pork belly from the broth using tongs.
- 9Place the pork belly on a kitchen towel and pat it dry completely.
- 10Once the broth is removed, add lard to the cazo, ensuring there is enough to cover the pork belly.
- 11Allow the lard to melt and reach 200°F (medium-low heat).
- 12Once the lard has melted and is at 200°F, add the dried pork belly back into the cazo.
- 13Cook the pork belly in the lard for one hour, constantly moving it around to prevent sticking.
- 14After one hour, the pork belly will have turned into chicharrones. Remove them from the lard.
- 15Place the chicharrones on paper to drain excess lard.
- 16Allow the lard to get nice and hot again (400°F or medium-high heat).
- 17Return the chicharrones to the hot lard and fry them for about five minutes, constantly moving them around until the skin has fully bubbled.
- 18Remove the finished chicharrones from the lard.
Ingredients
- pork belly
- 1 onion
- 1 head garlic
- 1 tbsp peppercorn
- 4 bay leaves
- salt
- 8 lbs lard
- 1 serving love
Equipment
cazostrainertongskitchen towel
Tips
- Make sure the pork belly has the layer of skin, this is what makes them crispy!
- You can cut them as big as you want.
- You can do them on your stove top too, the trick is to making sure the lard is at the right temperature.
- Boiling for 20 minutes (this begins after removing the impurities).
- 200°F (medium-low heat) to begin cooking for 1 hour or until they are nice and golden.
- 400°F (medium-high heat) to finish frying for 5 minutes or until the skin has fully bubbled.
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