Go Back
Golden crispy Colombian chicharrón (fried pork belly) with juicy meat inside

Colombian Chicharrón: Crispy Pork Belly

Authentic Colombian-style chicharrón with perfectly crispy skin and juicy meat inside. Made with just 3 ingredients!
Print Recipe Pin Recipe
Prep Time 10 days
Cook Time 2 days
Total Time 2 hours 10 minutes
Cuisine Colombian

Video

Notes

 

Ingredients

  • 3 lbs (1.3 kg) pork belly (skin-on)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 cups water
Servings
4 people

Instructions

  1. Prep the pork: Cut into 1-inch strips and score the skin lightly with a knife.
  2. Season: Place pork in pot, add salt, baking powder, and baking soda.
  3. Slow cook: Add water and cook on medium-low for 1-1.5 hours until water evaporates.
  4. Fry: Increase heat to medium and fry in rendered fat for 20-30 minutes until golden and crispy.
  5. Rest: Let cool 5 minutes before serving (it gets crispier!).

Chef's Notes

  • For extra crispiness, pat the skin dry before cooking
  • Use a splatter guard to minimize oil mess
  • Reheat leftovers in an air fryer at 375°F for 3-5 minutes

🔥 Calorie Breakdown (Per Serving)

Nutrient Amount
Calories 550-650
Protein 15-20g
Fat 50-55g
Carbs 0g
Note: Calories will vary based on fat content of pork belly and frying time.

💡 Frequently Asked Questions

Can I use pork belly without skin?

You can—but the signature crispiness comes from the skin. Skinless pork belly won't yield the same crispy results.

Is baking soda necessary?

It's optional but recommended. Baking soda helps the pork skin puff up and achieve maximum crispiness.

Can chicharrón be oven-baked?

You can bake it, but frying gives it that traditional Colombian crunch. Baking works well if you're aiming for a lighter option.

How do I store leftovers?

Cool leftovers, then refrigerate in an airtight container. Reheat using an oven or air fryer for best results.

What's the best pork cut for making chicharrón?

Always choose pork belly with the skin intact for the juiciest, crispiest chicharrón.