If you love crispy, golden chicharrón, this easy recipe will give you the perfect crunch every time! 🐷✨

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📝 Ingredients:

• 1 kg pork belly or pork skin (with or without fat, depending on preference)

• 1 tablespoon salt

• 1 teaspoon baking soda (for extra crispiness)

• Water (for boiling)

• Oil (for frying, optional)

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🔹 Instructions:

1️⃣ Prepare the Pork

1. Cut the pork belly or pork skin into small pieces or strips.

2. Place them in a pot of water, add salt and baking soda, and bring to a boil.

3. Simmer for 30-40 minutes until the pork is soft and the fat starts rendering.

4. Drain the pork and let it dry completely on a paper towel.

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2️⃣ Air Dry for Extra Crispiness

1. Spread the pork pieces on a baking sheet and place them in the fridge for 12-24 hours.

2. This step is key to removing excess moisture, helping the chicharrón become extra light and crispy when fried.

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3️⃣ Fry the Chicharrón

1. Heat a generous amount of oil in a deep pan or pot over medium heat.

2. Fry the dried pork pieces in small batches until they puff up and turn golden brown (about 5-10 minutes).

3. Stir occasionally for even cooking.

4. Remove and drain on paper towels to absorb excess oil.

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4️⃣ Enjoy!

Serve your crispy chicharrón hot with lime wedges, salsa, or guacamole. It’s perfect as a snack or side dish! 😋🔥

👉 Tip: For a healthier version, bake the pork pieces at 200°C (400°F) for 30-40 minutes, flipping halfway through.