Similar Recipes

Chicharrones Guisados (Stewed Fried Pork Rinds)
Deep fried pork rinds get simmered in a tomatillo and tomato-based sauce.
Chicharrón Burrito
This is deep-fried pork belly on top of a pile of puréed beans enriched with flecks of melted cheese, which can be rolled up into a tortilla so that, depending on when you eat the pork belly, it is either chewy and saturated with bean-y flavor, or still crispy and dry.
Tacos de Castacán Con Queso (Yucatecan Pork Belly and Cheese Tacos)
Castacán is the Yucatecan version of crispy pork belly. These tacos are crisped up on a griddle, then topped with shredded cheese. As the cheese melts, it oozes into the spaces between the meat, binding the bits of pork belly together. The whole thing sizzles until the cheese is browned and crisped.
Lechon Kawali (Filipino Crispy Fried Pork Belly)
Filipino lechon kawali is one of the great pork dishes of the world. Boiled pork belly gets fried until intensely crisp and crunchy on the outside and meltingly tender within.
Lechon Liempo (Filipino-Style Roasted Pork Belly)
Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste.
Chinese Crispy Pork Belly
Nobody does crispy pork belly like the Chinese! The secret to the perfect, shatteringly crisp, perfectly seasoned crackling is to bake with a salt crust.
Vigorón or Chicharrón con Yucca (Yucca and Pork Rinds)
Soft starchy yucca is paired with crisp fried pork rinds a bright and vinegary slaw of cabbage, tomatoes, and onion in this Nicaraguan classic.
Cochinita Pibil (Yucatán-Style Barbecued Pork)
Make Yucatán-style cochinita pibil with a zippy marinade, banana leaves, and a grill to reproduce the sweet, earthy flavors traditionally gained by cooking in an underground oven.
Mexican Churros
@acooknamedMatt joins us on the show to make Churros and ends up breaking my kitchen.
Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta
Sous-vide cooking ensures the meat is cooked perfectly and evenly while deep-frying the cooked porchetta in lard and/or oil quickly produces a crust that is evenly blistered, bubbled, and outrageously crisp.

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How to Make Colombian-Style Chicharrones

Here's how to turn pork belly into golden and crispy crackling bits.

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