Romanian-style Crispy Pork Belly (Chiftele de Porc Crocante)

Ingredients

In this Romanian adaptation, the Chicharrón is transformed into Chiftele de Porc Crocante. The original Mexican dish is typically seasoned with spices like chili powder and cumin, while the Romanian version incorporates a different blend of spices to suit the local palate. Additionally, the cooking technique differs, as the Romanian-style Crispy Pork Belly involves slow-cooking the pork belly before frying it to achieve a tender interior and a crispy exterior. We alse have the original recipe for Chicharrón, so you can check it out.

• 1 kg (2.2 lbs) pork belly 1 kg (2.2 lbs) pork belly
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 1g (Sugars: 0g)
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Score the skin of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern.
3. 3.
   Rub the pork belly with vegetable oil, ensuring it is evenly coated.
4. 4.
   In a small bowl, mix together the paprika, dried thyme, dried rosemary, garlic powder, salt, and black pepper.
5. 5.
   Sprinkle the spice mixture over the pork belly, massaging it into the cuts and all sides.
6. 6.
   Place the seasoned pork belly on a baking tray and roast in the preheated oven for 2 hours, or until the meat is tender and the skin is crispy.
7. 7.
   Remove the pork belly from the oven and let it rest for 10 minutes.
8. 8.
   Heat a large frying pan over medium-high heat and add a tablespoon of vegetable oil.
9. 9.
   Cut the pork belly into bite-sized pieces and carefully place them in the hot pan, skin side down.
10. 10.
    Fry the pork belly for 3-4 minutes on each side, or until the skin is golden and crispy.
11. 11.
    Remove from the pan and drain on a paper towel to remove excess oil.
12. 12.
    Serve the Romanian-style Crispy Pork Belly hot and enjoy its irresistible crunchiness.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat. The fat will render during cooking, resulting in a tender and juicy interior. Score the skin to help it crisp up during the frying process.

Tips & Tricks

• For an extra burst of flavor, marinate the pork belly in the spice mixture overnight before roasting.
• To achieve an even crispier skin, pat the pork belly dry with paper towels before rubbing it with oil and spices.
• Serve the Romanian-style Crispy Pork Belly with a squeeze of lemon juice for a tangy twist.
• If you prefer a spicier kick, add a pinch of chili flakes to the spice mixture.
• Pair this dish with a refreshing cucumber and tomato salad to balance the richness of the pork belly.

Serving advice

Serve the Romanian-style Crispy Pork Belly as a main course alongside traditional Romanian side dishes such as mamaliga (polenta), pickled vegetables, and a fresh green salad. Garnish with fresh herbs like parsley or dill for an added touch of freshness.

Presentation advice

Arrange the crispy pork belly pieces on a platter, ensuring the golden-brown skin is visible. Sprinkle some fresh herbs over the top for a pop of color. Serve with the side dishes in separate bowls to create an inviting and visually appealing spread.