Crispy Chicharrones (Cuban-Style Fried Pork Belly)

Growing up in a Cuban family, pork is usually always on our dinner table like when we make masitas de puerco on weekends or lechon asado during the holidays.

But when we want snacks or deliciously easy appetizers, we make chicharrones Cubanos!

I remember my dad sometimes bringing home these crispy, golden-brown morsels of heaven in a greased-stained brown paper bag from a nearby Cuban spot. Other times, Mami would fry them on a sunny Sunday afternoon.

Thick strips of pork belly, cut into cubes, salted, and deep-fried to perfection. The result? Crispy crackling skin on the outside and tender, melt-in-your-mouth meat on the inside. Let me show you how to make them!

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How To Make Chicharrones – 2 Ways

Prep the Pork Belly

Cut the pork belly into 1-inch cubes. 2 lbs should give you about 10-12 pieces. Season and rub the pork belly cubes with salt. Set aside.

On The Stove

• Fry the Pork Cubes. In a deep nonstick skillet, heat the oil over medium-high heat. Add the pork belly cubes and reduce the heat to medium-low. This will be more of a shallow fry with enough oil so the pork doesn’t stick to the pot. The pork will render a lot of its own fat so no need to add more oil. Be careful while you’re frying because the hot oil will splatter and pop. Use a splatter screen to prevent any burns.

• Finish Cooking. Cook the pork belly pieces for 30 minutes, turning them every 5 minutes. Increase the heat to HIGH and continue to cook for an additional 10 minutes, while stirring, until crispy and golden brown on the outside and tender on the inside.

In The Air Fryer

• Prepare the pork belly as directed. Spray the air fryer basket with nonstick cooking spray. Place the pork belly in a single layer in the air fryer basket. Avoid overcrowding, as this can affect the crispiness. You may need to cook in batches.

• Cook for about 15-20 minutes at 300ºF. The exact time may vary depending on your air fryer model, so keep an eye on them. After 20 minutes, flip them over.

• Increase the air fryer temperature to 400°F and continue cooking for an additional 5-10 minutes. This will help achieve the desired crispiness. Periodically check for doneness. They should be golden brown and crispy on the outside and tender on the inside.

• Season with salt and serve. Transfer the air fryer chicharrones to a plate lined with paper towels to drain. Season with salt to taste. Allow to cool slightly. Serve the crispy pork cracklings with lime wedges.

Recipe Tips & Tricks

• Marinate and add seasonings if you prefer. While I prefer to keep these fried pork belly bites simple by just adding salt, you can also marinate them with a mixture of garlic, cumin, oregano, and sour orange juice. This marinade not only imparts a delightful flavor but also helps tenderize the meat. Allowing the pork belly to rest in this marinade for at least an hour or, ideally, overnight, will enhance the flavors and tenderness.

• Use a deep skillet. This isn’t a deep frying recipe, it’s more of a shallow fry. Either way, it should be done in batches to prevent overcrowding the pan which could lead to uneven cooking.

• Use a splatter screen to prevent any burns. The pork will render a lot of its own fat so be careful while you’re frying because the hot oil will splatter and pop.

• Cool to keep them crispy. Allowing the fried pork belly pieces to cool on a wire rack ensures that the cooling process is even, preventing the skin from becoming chewy or soggy due to uneven cooling on one side.

Storage Tips

The chicharrones are best served fresh, but if you need to store them, here are my recommendations:

• In the Fridge. Allow to cool, place in an airtight container, and refrigerate for 2-3 days.

• In the Freezer. Cool, freeze individually on a tray, transfer to an airtight bag or container, and label. Freeze for up to 2-3 months.

Reheating Instructions

• In an air fryer, preheat to 375°F, arrange Chicharrones in a single layer in the basket, and heat for 5-7 minutes (frozen) or 3-5 minutes (refrigerated).

• In the oven, preheat to 350°F, arrange Chicharrones on a baking sheet, and heat for 10-15 minutes (frozen) or 5-10 minutes (refrigerated).

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