Crispy Pork Chunks with a Mexican Twist

Ingredients

• 1 kg (2.2 lbs) pork belly, cut into chunks 1 kg (2.2 lbs) pork belly, cut into chunks
• 2 tablespoons chili powder 2 tablespoons chili powder
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the pork belly chunks and cover with water. Bring to a boil over medium heat and let it simmer for 1 hour until the meat is tender.
2. 2.
   Remove the pork chunks from the pot and pat them dry with paper towels.
3. 3.
   In a bowl, combine the chili powder, cumin powder, paprika, garlic powder, onion powder, salt, and black pepper.
4. 4.
   Rub the spice mixture all over the pork chunks, ensuring they are evenly coated.
5. 5.
   Heat vegetable oil in a deep-fryer or large skillet to 180°C (350°F).
6. 6.
   Carefully add the seasoned pork chunks to the hot oil and fry until golden brown and crispy, about 5-7 minutes.
7. 7.
   Remove the Chicharrón from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve hot and enjoy the crispy and flavorful Chicharrón.

Treat your ingredients with care...

• Pork belly — Make sure to choose a piece of pork belly with a good balance of meat and fat. This will result in a tender and juicy Chicharrón with a crispy exterior.

Tips & Tricks

• For an extra spicy kick, add a pinch of cayenne pepper to the spice mixture.
• To achieve maximum crispiness, make sure the pork chunks are thoroughly dried before frying.
• Serve the Chicharrón with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a healthier alternative, you can bake the seasoned pork chunks in the oven at 200°C (400°F) for 30-35 minutes until crispy.

Serving advice

Chicharrón is best served hot and crispy. Arrange the pork chunks on a platter and garnish with fresh cilantro leaves. Serve with a side of salsa or guacamole for dipping.

Presentation advice

To enhance the presentation, serve the Chicharrón on a bed of shredded lettuce or cabbage. This adds a vibrant touch of color and freshness to the dish.