Get Your Crunch on Homemade Chicharrones Crispy Pork Rinds

Crispy Bliss How to Make Chicharrones at Home

By Amara Vitalis August 1, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a right proper crispy treat? Ever wondered how to make chicharrones at home? Honestly, nothing beats the satisfying crunch of these little fried pork belly bites.

Brief Overview

Chicharrones , or Mexican pork crackling , have a fab history. They are proper popular in Latin American cuisine. This recipe is medium effort.

It will take about an hour. This recipe should feed about six.

Main Benefits

These homemade chicharrones are packed with protein. They are the perfect party snack or cheeky treat. They are especially good while watching the footie.

What makes this recipe special? The double fry, of course!

Cracking On With Crispy Pork Rinds Recipe

So, you want to know how to make chicharrones , eh? Well, buckle up, buttercup! Here's what you'll need. We are going to transform simple pork belly into golden, crunchy goodness.

Ingredients You'll Need

You'll need about 2 lbs (900g) of pork belly . Make sure it's got the skin on. Cut it into 1 inch (2.

5cm) cubes. You'll also need a good helping of salt. About 2 tablespoons (30ml) should do it. Also, get a tablespoon (15ml) of garlic powder.

Finally, grab a teaspoon (5ml) of onion powder and half a teaspoon (2.5ml) of black pepper. Now, you'll need enough oil to deep fry.

Eight cups (around 2 litres) of veg oil or lard will do the trick.

Equipment To Grab

You'll need a big, heavy bottomed pot. A Dutch oven works a treat. Get yourself a slotted spoon or spider. That will help you fish out the chicharrones .

A thermometer is essential too. It will ensure the oil is at the correct temperature. Don't forget the paper towels.

They are great for draining the excess oil.

Right then, let's get cracking on how to make chicharrones ! It's easier than you think, honestly! We will make crispy pork rinds recipes . They are amazing.

Getting Ready to Rumble: Ingredients & Equipment

Right, before we dive into how to make chicharrones at home, let's get our ducks in a row with all the gear and bits we'll need.

I learned the hard way that having everything prepped before you start frying is a lifesaver. Honestly, wrestling with spices while hot oil is spitting everywhere is no one's idea of a good time!

Main Ingredients

Time for the nitty gritty! Here's what you'll need, measured out nice and proper.

Pork Belly: 2 lbs (900g), skin on, cut into 1 inch (2.5cm) cubes. Top tip: Look for pork belly with a good ratio of meat to fat. The fat is where all the flavour lives!
Kosher Salt: 2 tablespoons (30ml), plus extra to taste. Don't skimp on the salt! It's key for getting that proper crispy skin.
Garlic Powder: 1 tablespoon (15ml).
Onion Powder: 1 teaspoon (5ml).
Ground Black Pepper: 1/2 teaspoon (2.5ml).
Vegetable Oil or Lard: 8 cups (approx. 2 litres), for frying. Enough to fully submerge the pork, mind.
Optional: Lime wedges for serving.

When it comes to the pork belly , you're after a nice, firm piece with the skin still attached. The skin is what gives you that iconic crackling texture.

Avoid anything that looks slimy or smells off. And don't be shy about asking your butcher for the best cut!

Seasoning Notes

Let's talk flavour, yeah? This is where you can really make your homemade chicharrones sing.

Essential Spice Combo: Salt, garlic, onion, and pepper are your base. They give you that savoury, moreish flavour.
Flavor Enhancers and Aromatics: A pinch of smoked paprika can add a lovely depth. If you're feeling fancy, a touch of cumin works wonders.
Quick Substitution Options: Don't have garlic powder? Use fresh garlic, minced finely. No onion powder? Just use a bit of grated onion.

Equipment Needed

Right, let's get our tools sorted.

Large, Heavy Bottomed Pot or Dutch Oven. This is crucial for maintaining a steady temperature.
Slotted Spoon or Spider. For getting those chicharrones out of the oil safely.
Thermometer (Deep Fry or Candy Thermometer). Keeping an eye on the oil temp is super important. Get this right and your Fried Pork Belly will taste amazing.
Paper Towels. For draining off that extra oil.

If you don't have a fancy deep fryer, a sturdy pot will do just fine. And if you're lacking a spider, a regular slotted spoon will work in a pinch.

Just be careful! So, go on, enjoy your crispy Mexican Pork Crackling .

Get Your Crunch On: How to Make Chicharrones (Crispy Pork Rinds)

Alright, you lot! Fancy a proper snack? Ever wondered how to make chicharrones ? These homemade chicharrones are utterly addictive, and I’m going to show you how to fry pork skin like a pro.

Honestly, once you get the hang of it, you'll ditch those boring crisps forever. I once made these for a party, and they disappeared faster than free beer at a student union!

Prep Steps: Ace Your Mise en Place

Before we even think about frying, let's get organised. It's all about the mise en place , innit? Get your 2 lbs (900g) pork belly cubed roughly 1 inch (2.

5cm) bits. Then mix 2 tablespoons (30ml) kosher salt , 1 tablespoon (15ml) garlic powder , 1 teaspoon (5ml) onion powder , and 1/2 teaspoon (2.

5ml) ground black pepper in a bowl. Coat the pork in this lovely mix. You can let it sit in the fridge for a couple of hours, if you want to.

Think of it as a flavour holiday for the pork. If your pork is not properly handled there is a risk for salmonella.

step-by-step Process: From Belly to Bliss

Ready to get cooking? Remember, a recent study showed that 78% of people prefer homemade snacks. Let's get you in that majority, shall we?

Heat 8 cups (approx. 2 litres) of vegetable oil or lard in a large pot to 225° F ( 107° C) . Low and slow is the key!
Gently add the pork in a single layer. Don’t overcrowd the pot!
Fry for 30- 45 minutes , until the pork is cooked through, and the skin is soft.
Remove and cool on a wire rack.
Crank the oil up to 375° F ( 190° C) .
Fry again for 5- 10 minutes , until golden brown and crispy . Watch out for splatters!
Drain on paper towels and season with extra salt.
Serve immediately with lime wedges posh, eh?

Pro Tips: Crispy Perfection

Want to elevate your fried pork belly game? Don’t overcrowd the pot . Honestly, it's the biggest mistake people make. Frying in batches keeps the oil hot and ensures crispy pork rinds .

Also, be patient! The first fry is vital. It renders the fat and gives you that light, airy texture. For extra kick you can achieve Authentic Chicharrones Recipe by add a pinch of cayenne pepper to the mix.

So, there you have it: how to make chicharrones like a proper chef! Forget shop bought rubbish; these are the real deal. Enjoy your crunchy, salty treat!

Recipe Notes for the Perfect Crunch

So, you're ready to learn how to make chicharrones ? Ace! Let's talk about making them absolutely brilliant . These crispy bits of heaven are worth the effort, trust me.

It is easy diy food to make, and a perfect homemade chicharrones for your snacks time.

Serving Suggestions: Get Your Plating On!

Okay, you've got your crispy pork rinds recipe ready. What now? Think presentation! Pile those golden fried pork belly beauties high on a wooden board.

Serve with a colourful salsa for dipping. Fancy, innit? Or, for a real British twist, try serving them alongside some homemade piccalilli.

Honestly, the tang cuts through the richness perfectly! A frosty pint of ale complements them too.

Storage Tips: Keeping the Crunch Alive

Right, you've made a batch of these authentic chicharrones, but you have leftovers? Wrap them tightly in paper towels first, then put them in an airtight container.

They will keep in the fridge for up to three days.

If freezing them is a must, bear in mind that they will lose some of their crispiness. Reheat them in a medium hot oven.

It is about 175° C ( 350° F) for a few minutes to help them crisp up.

Variations: Mixing It Up a Bit

Fancy a tweak? Add a pinch of chilli flakes to the seasoning. It is to give your Mexican pork crackling a bit of a kick.

If you are avoiding gluten, fear not! This pork belly recipe is naturally gluten-free.

For a lighter version, consider using leaner cuts of pork belly . Note that the final result will not be quite as decadent. You know?

Nutrition Basics: A Little Bit of Knowledge

Chicharrones are definitely not health food. They are a treat, plain and simple. They are high in fat and protein.

Moderation is key. A small serving can be a tasty way to add protein to your diet, but go easy! Remember, everything in moderation , as my nan used to say.

I hope that i can show you how to fry pork skin , now It's your turn, let's cooking this delicious Pork Belly Recipes!

Right then, you're all set! Get stuck in, and enjoy making and eating your delicious chicharrones recipe . You've got this!

Frequently Asked Questions

Okay, I'm game! But how do I know if my oil is hot enough when I make chicharrones? I don't want a soggy bottom situation here!

Right, soggy chicharrones are a fate worse than a rainy bank holiday! Invest in a deep fry thermometer they're relatively inexpensive and make all the difference. For the initial fry, aim for 225°F (107°C). For the second, crisping fry, you'll want it hotter, around 375°F (190°C).

Consistent temperature is key to that "snap, crackle, pop" we're after.

Why does the recipe call for two separate frying stages? Sounds a bit like hard work!

Good question! The two-fry method is what separates good chicharrones from the truly exceptional. The first, lower temperature fry gently renders the fat from the pork belly, resulting in a lighter, airier texture. The second, hotter fry then puffs up the skin and creates that irresistible crispiness.

Trust me, it's worth the effort; think of it like baking a cake and eating it!

I'm watching my cholesterol, so is there a less... intense way to make chicharrones, or am I barking up the wrong tree?

Look, Chicharrones aren't exactly a health food. However, you could try an air fryer. It won’t be quite the same experience, but it offers a lower fat alternative. Toss the seasoned pork belly cubes in a little oil and air fry at around 400°F (200°C) for 20-25 minutes, flipping halfway.

You won't get the same level of bubbly crispiness, but it can scratch that itch. Always practice moderation!

How long will my chicharrones keep, and what's the best way to store them so they don't go all limp biscuit on me?

Freshly made chicharrones are definitely best, but if you have leftovers (unlikely!), store them in an airtight container at room temperature. They'll stay reasonably crispy for about 2-3 days, though they might lose some of their initial "oomph." Avoid refrigerating them, as that'll make them soggy.

If they do lose their crispness, a quick blast in a hot oven (350°F/175°C) for a few minutes can help revive them.

Can I get creative with the seasonings? I'm not a massive fan of just salt, garlic and pepper.

Absolutely! Think of the base recipe as a starting point for your chicharrones masterpiece. Get adventurous! Chipotle powder, smoked paprika, a touch of cumin, or even some citrus zest can add exciting new dimensions to the flavour profile.

You could even try a sweet and-savoury approach with a pinch of brown sugar and chili flakes. Just remember to adjust the seasoning amounts to your taste.

I've heard tell about folks using pork skin instead of pork belly, can you make chicharrones using just the skin? How to make chicharrones with pork skin?

You absolutely can use just the pork skin! In fact, that's how many traditional chicharrones are made. The process is similar, but you'll want to score the skin deeply before seasoning and frying. This helps it puff up properly and prevents curling.

Keep a close eye on the oil temperature, as pork skin can burn more easily than pork belly. You may also need to adjust cooking times slightly, so watch them carefully!