Appetizers
Chicharrones de Cerdo
The Quirky Foodster Team
Ingredients
- 1 kg (2.2 lb) Pork belly, cut into chunks
- 60 ml (1/4 cup) Sour (bitter) orange juice
- 4 cloves Garlic, minced
- 1.5 tsp Salt
- 1 tsp Oregano
- as needed Vegetable oil for frying
Method
- Marinate pork belly chunks in sour orange juice, garlic, salt and oregano for at least 1 hour, ideally overnight.
- Place pork in a pot with a small amount of water and simmer until water evaporates and the pork begins to render its own fat, about 25 minutes.
- Continue cooking in the rendered fat, or add oil, frying until deeply golden and crisp, about 15 more minutes.
- Drain on paper towels and serve hot with pickled onions or tostones.
Introduction: Twice-cooked crispy pork belly chunks, marinated in bitter orange and garlic before frying, chicharrones are a beloved appetizer and snack sold at roadside stands and served at nearly every Dominican celebration.
Cultural Background: Twice-cooked crispy pork belly chunks, marinated in bitter orange and garlic before frying, chicharrones are a beloved appetizer and snack sold at roadside stands and served at nearly every Dominican celebration.
Tips: The initial simmer in water tenderizes the meat before frying. Don’t crowd the pot — crowding steams the pork instead of crisping it.
Variations: Use chicken thighs for chicharrón de pollo. Serve with a side of avocado for a classic Dominican pairing. No authentic vegetarian version exists; this is a pork-specific dish.
Storage: Refrigerate up to 2 days in an airtight container.
Reheating: Reheat in a hot dry skillet or air fryer to re-crisp; avoid microwaving.
Nutrition: Calories: 480 | Protein: 22g | Carbs: 1g | Fat: 42g
FAQs
Q: What is sour orange?
A: A bitter citrus (naranja agria) common in Caribbean cooking; substitute a mix of lime and orange juice if unavailable.
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