Ingredients

The following ingredients have 4 Servings
  • 1 lb pork belly
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups water
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sweet paprika
  • 2 tbsp lemon juice
  • salt and pepper (to taste)
  • 1/4 tsp So Nourished Erythritol (optional)
  • 1/2 tbsp lard (if needed)

Instruction

  • Rub the belly skin with baking soda and salt and transfer to the fridge overnight.
  • Rinse the belly in cold water and pat dry. Cut it into thick stripes and make 1 ½ inch cuts on each stripe. Be careful not to cut the skin.
  • Place belly pieces into a heavy-bottomed pan. Add water, lemon juice, cayenne pepper, paprika, salt and pepper and cook on medium-low uncovered until water evaporates and only the lard will be left in the pan.
  • Increase the heat to medium, add ½ tbsp lard if needed and fry chicharron for 5-10 minutes or until golden and crispy.
  • Add more seasonings if needed and serve.