Chicharron (Crispy Pork)

Updated at: Thu, 17 Aug 2023 10:03:25 GMT

Step 1

Begin with slicing the pork belly into 1 inch strips.

Step 2

Quarter the onion, peel the garlic. Place the pork into and sauce pan and add the onion, garlic, peppercorns and bay leaves. Fill with water until covered and put onto boil.

Step 3

Once the water is boiling, remove the froth (scum) and turn down to a simmer. Leave for one hour.

Step 4

Meanwhile finely chop the red onion, garlic and chillis. Place in a bowl and add the brown sugar, fish sauce, peppercorns, water and vinegar. Mix well.

Step 5

Drain the pork and pat dry with paper towel. Place on a rack and leave in the fridge for 2 hours.

Step 6

Then take a tooth pick or something small and sharp and poke the skin of the pork all over. Then slice into 1cm strips.

Step 7

Get a pan on a high heat and add oil (roughly 2cm).

Step 8

At this point you need to be VERY careful! If the pork is not completely dry, the oil with spit and fly everywhere once you drop the pork in. So be super cautious and make sure you are a safe distance from the pan.

Step 9

Fry on both sides (for around 2 minutes each) until golden brown and crisp.

Step 10

Serve with the vinegar and enjoy!

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