Pan Fried Pork Chicharrones Central American Style
Savor the irresistible crunch and bold flavors of Pan Fried Pork Chicharrones Central American Style — a traditional dish bursting with smoky spice and citrusy zest. This recipe transforms pork belly into golden-brown bites of crispy perfection, seasoned with garlic powder, cumin, and black pepper for an authentic taste experience. Marinated with vinegar and slow-cooked in its own juices, the pork renders a tender interior before frying to create a mouthwatering caramelized crust. The key to this dish lies in its balance of texture and spices, complemented by a squeeze of fresh lime for a zesty finish. Perfect as a standalone snack or served alongside tortillas, salsa, and hearty sides like yucca or plantains, these chicharrones are a celebration of Central American cuisine that will transport your taste buds to the heart of tradition.
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 2 teaspoons Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Black pepper
- 2 tablespoons White vinegar
- 0.5 cup Water
- 0.25 cup Vegetable oil (for frying)
- 2 whole Lime wedges
Instructions
Cut the pork belly into 1-inch cubes, ensuring each piece has a layer of both meat and fat for optimal flavor and texture.
In a large mixing bowl, season the pork with salt, garlic powder, ground cumin, and black pepper. Mix thoroughly to ensure all pieces are evenly coated.
Add the white vinegar and water to the bowl, tossing the pork to combine. Let it marinate for at least 10 minutes to enhance the flavor.
Place a large, heavy-bottomed skillet or pan over medium heat. Add the pork with the marinade liquid to the pan.
Cover the pan with a lid and cook for 30 minutes, stirring occasionally. This will allow the pork to cook through and render some of its fat.
Once the liquid has evaporated, remove the lid and increase the heat to medium-high. Add the vegetable oil and continue frying the pork pieces, stirring frequently to avoid burning.
Fry for about 10-15 minutes or until the pork chicharrones are golden brown and crispy on the outside. Use tongs to remove the pieces and place them on a plate lined with paper towels to drain any excess oil.
Serve the chicharrones hot with lime wedges on the side for squeezing over the top. Enjoy as is or pair with tortillas, salsa, or side dishes like yucca or plantains.
Nutrition Facts
Calories |
5237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.5 g | 693% | |
| Saturated Fat | 183.6 g | 918% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 5393 mg | 234% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.3 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
