in Spain

Chicharron – Spanish fried pork belly

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Ingredients for 2 servings:

  • 500 g pork belly, cut into approx. 2 cm thick slices
  • 2 bay leaves
  • Salt
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Simmer the pork belly in heavily salted water with the bay leaves for about half an hour. Then remove it, dry it very carefully, and deep-fry it in 180°C hot oil for about 15 minutes, until it reaches the desired browning. Drying it thoroughly is very important, otherwise it can splatter heavily in the oil. In Spain, this deep-fried pork belly is served as a tapas dish with guacamole. You can also use any other dip. I served it with smashed potatoes as a main course, but fries would also work.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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