Dominican Style Chicharron Fried Pork Skins
Experience a burst of flavor and crunch with Dominican Style Chicharrón Fried Pork Skins, a beloved dish that’s as authentic as it gets. This recipe celebrates the rich culinary traditions of the Dominican Republic, featuring tender pork belly with crispy, golden skin infused with the bold flavors of garlic, fresh oregano, and zesty lime juice. Slowly cooked to render its natural fat, and then fried to perfection, each bite offers the ideal combination of savory juiciness and crackling texture. Perfect for gatherings or as a satisfying snack, these pork bites pair beautifully with lime wedges, tostones, or a side of hearty rice and beans. Ready in about an hour, this easy-to-follow recipe brings Caribbean flair straight to your kitchen, making it a must-try for pork lovers and food adventurers alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pounds Pork belly with skin
- 4 pieces Garlic cloves
- 1 teaspoon Fresh oregano
- 4 tablespoons Lime juice
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Water
- 4 cups Vegetable oil (for frying)
Directions
Step 1
1. Prepare the pork belly by cutting it into bite-sized chunks. Ensure that each piece includes both the skin and fat layers for the best crispy texture.
Step 2
2. Rinse the pork pieces thoroughly under cold water, then pat them dry with paper towels.
Step 3
3. In a mortar and pestle, crush the garlic cloves to form a paste. Add the fresh oregano, lime juice, salt, and black pepper. Mix well to create the marinade.
Step 4
4. Rub the marinade all over the pork pieces, ensuring they are evenly coated. Let the pork marinate for at least 15 minutes to absorb the flavors.
Step 5
5. Place the marinated pork pieces in a large pot or deep skillet. Add the water and cover the pot with a lid.
Step 6
6. Cook the pork over medium heat for about 25-30 minutes, or until the water has evaporated completely and the pork begins to render its fat.
Step 7
7. Once the water is gone, remove the lid and reduce the heat to low. Allow the pork to fry in its own rendered fat for 10-15 minutes, turning the pieces occasionally to ensure even browning.
Step 8
8. If the pork has not rendered enough fat, add vegetable oil to the pot to ensure proper frying.
Step 9
9. Fry the pork pieces until the skin turns golden brown and crispy. Be cautious of oil splatters during this process.
Step 10
10. Remove the fried pork from the pot and place it on a plate lined with paper towels to drain excess oil.
Step 11
11. Serve the chicharron hot with lime wedges on the side, or pair it with classic Dominican sides like tostones or rice and beans.
Nutrition Facts
| Serving size | (2480.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12863.6 |
| Total Fat 1427.0g | 0% |
| Saturated Fat 310.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 653.2mg | 0% |
| Sodium 4222.4mg | 0% |
| Total Carbohydrate 16.3g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 2.1g | |
| Protein 86.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 129.6mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 1380.7mg | 0% |
Source of Calories