Mexican Crispy Pork Belly

This recipe for Mexican chicharrones turns simple pork belly into the crispiest, most satisfying snack. It’s perfect when you want something indulgent with a great crunch that feels special but is straightforward enough for home cooks. The slow simmer to frying process means the pork belly stays tender inside with that irresistible crispy skin on the outside.

I first made these when craving authentic chicharrones but without a fryer. The slow cooking method means you get that golden crispy skin and tender meat every time without complicated equipment.

Ingredients

• 3 pounds pork belly skin on: look for a good balance of fat and meat to get crispy crackling but juicy meat
• 3 garlic cloves skin on: infuses subtle aromatic flavor during cooking
• 2 bay leaves: add delicate herbal notes that enhance the pork richness
• 1 lime peel and juice: adds brightness and cuts through the richness with citrusy freshness
• 1 teaspoon salt: essential for seasoning pork and drawing out moisture for crisping
• Water to cover pork: allows slow cooking that renders fat then gently fries the pork as water evaporates

Instructions

Cut The Pork:

Cut the pork belly into strips about 2 inches wide. Make deep cuts on the meaty side but do not pierce through the skin. This helps the fat render evenly and the skin crisp up well.

Combine Ingredients In Pan:

Place pork strips in a large heavy pan. Add whole garlic cloves with their skins, bay leaves, lime peel, lime juice, and salt. Pour in enough water to just cover the pork. This steams the pork and starts rendering the fat when heated.

Bring To Boil And Simmer:

Turn heat to medium until water boils. Let pork cook uncovered for about 40 to 50 minutes. Stir occasionally. During this time water slowly evaporates and pork begins releasing fat which will allow frying later.

Lower Heat And Fry Slowly:

Reduce heat to medium low. Continue cooking uncovered for 30 minutes more. Flip pork every 10 minutes to let all sides brown evenly. The skin will bubble and crisp as fat fries the pork.

Drain And Cool:

Once pork is golden brown with crispy bubbly skin remove from pan and place on a cooling rack or strainer to drain excess fat. Let cool slightly then cut into bite sized pieces.

You want pork belly with a good amount of fat but not overly thick skin otherwise it will be tough to crisp. The lime adds a nice counterpoint to the savory pork but avoid any bitterness by using only the outer peel. This recipe reminds me of family celebrations where chicharrones appear alongside fresh salsa and spicy sauces — such a fun mix of textures and flavors.

Storage Tips

Store leftover chicharrones in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet to re-crisp the skin before serving again. Avoid microwaving or you’ll lose that signature crunch.

Ingredient Swaps

If you cannot find pork belly with skin on you can try pork shoulder but it won’t crisp up quite the same. Adding a little extra lime juice can brighten the richer cuts. Garlic powder can be used instead of fresh garlic but the flavor will be less intense.

Serving Ideas

Serve chicharrones with wedges of lime and a sprinkle of sea salt for the classic experience. Pair with a homemade salsa verde or spicy chipotle sauce. They also make a fantastic crunchy topping for tacos or salads bringing texture and savory richness.

This method delivers crispy crackling with tender meat inside every time. Enjoy the satisfying crunch and rich flavor in just a few simple steps.

Frequently Asked Recipe Questions

→ What cut of pork is used for the dish?

Pork belly with the skin on is used, providing a perfect balance of tender meat and crispy skin after cooking.

→ How is the pork belly cooked to achieve crispiness?

The pork belly is simmered covered in water with aromatics until the water evaporates, allowing the fat to render and the skin to fry and crisp.

→ What flavors enhance the pork belly in this dish?

Garlic, bay leaves, and fresh lime juice and peel add savory and citrus notes that complement the rich pork flavor.

→ Can the salt amount be adjusted?

Yes, salt can be adjusted to taste to best suit personal preferences without altering the cooking process.

→ How should the cooked pork be served for best texture?

After cooking, the pork is drained on a rack to remove excess fat and cooled slightly before cutting into bite-sized pieces to maintain crispy texture.