Description
Pork belly strips get extra crispy, then meet a creamy cilantro-lime aioli. A simple, satisfying side dish.
Ingredients
Units
Scale
- 2 lbs (900 g) boneless, skin-on pork belly
- 2 tsp baking soda
- Salt
- Lime wedges
- 0.5 cups (120 ml) mayonnaise
- 0.5 cups (118 ml) fresh cilantro, finely chopped
- 2 cloves garlic, minced
- Juice of 0.5 lime
- Salt and freshly ground black pepper
Instructions
- Prepare the Cilantro Aioli
- Combine mayonnaise, cilantro, garlic, and lime juice in a bowl.
- Season with salt and pepper; refrigerate at least 30 minutes.
- Step 1: Preparing the Pork Belly
- Place pork belly, skin-side down, on a clean cutting board.
- Cut pork belly into strips approximately 1 inch (2.5 cm) wide, slicing perpendicular to the grain.
- With the skin still facing down, make crosswise cuts into each pork belly strip every 1½ inches (4 cm), slicing approximately ¾ of the way through the meat without cutting through the skin.
- Step 2: Baking Soda Treatment for Crispy Skin
- Arrange pork belly strips skin-side up on a rack set over a baking sheet.
- Generously rub baking soda into the pork skin.
- Refrigerate uncovered for a minimum of 1 hour, and up to 8 hours.
- Step 3: Simmering the Pork Belly
- Remove pork belly strips from the refrigerator and thoroughly rinse off the baking soda.
- Transfer rinsed strips to a large nonstick skillet.
- Pour in 2 to 4 cups (470–950 ml) room-temperature water, enough to mostly cover the pork belly.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered until all liquid evaporates, turning the pork belly occasionally (approximately 1 hour and 15 minutes).
- Step 4: Crisping the Chicharrones
- Once the liquid evaporates, pork belly strips will begin to crisp in their rendered fat.
- Cover skillet with a splatter guard to prevent oil splashes.
- Continue cooking, carefully turning strips occasionally, until all sides are golden brown and crispy (about 20–25 minutes).
- Step 5: Serving
- Transfer cooked chicharrones to a paper towel-lined plate to drain excess oil.
- Season generously with salt while still warm.
- Serve immediately, with cilantro lime aioli and fresh lime wedges on the side.
Notes
- For extra crispy chicharrones, ensure the pork belly skin is completely dry before applying the baking soda and refrigerating.
- To make ahead, prepare the aioli and refrigerate up to 2 days in advance. The chicharrones are best served immediately, but can be reheated in a low oven if needed.
- Substitute chipotle peppers in adobo sauce for some of the garlic in the aioli for a smoky flavor.
- Prep Time: 20 minutes
- Refrigeration: 1 hour
- Cook Time: 95 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: Latin American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 18
- Trans Fat: 0g
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 70