Ingredients:

  • 2 lbs (900g) pork belly, skin on, cut into 1-inch (2.5cm) cubes
  • 2 tablespoons (30ml) kosher salt, plus more to taste
  • 1 tablespoon (15ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1/2 teaspoon (2.5ml) ground black pepper
  • 8 cups (approx. 2 litres) vegetable oil or lard, for frying
  • Optional: Lime wedges for serving

Instructions:

  1. Cut the pork belly into roughly 1-inch (2.5cm) cubes. Ensure they are similar in size for even cooking. In a bowl, thoroughly coat the pork cubes with salt, garlic powder, onion powder, and black pepper. Optional: Place the seasoned pork in a container and refrigerate for 1-2 hours for deeper flavour.
  2. Add enough vegetable oil or lard to your pot to fully submerge the pork. Heat over medium-low heat to 225°F (107°C). Carefully add the pork cubes to the oil in a single layer, being careful to not overcrowd the pot. Fry for approximately 30-45 minutes, or until the pork is cooked through and the skin is slightly softened and beginning to render its fat. The pork should not be browning at this stage. Remove the pork with a slotted spoon and place on a wire rack set over a baking sheet to drain. Let cool completely.
  3. Increase the oil temperature to 375°F (190°C). Carefully add the pork cubes back to the hot oil in batches, again being careful not to overcrowd. Fry for 5-10 minutes, or until the skin puffs up and becomes golden brown and crispy. Be careful of oil splatter! Remove the chicharrones with a slotted spoon and place on a paper towel-lined plate to drain. Season immediately with additional salt to taste, if desired.
  4. Serve immediately while hot and crispy. Garnish with lime wedges if desired.