Pressure Cooker Chicharron Recipes

CHICHARRONES (PORK CRACKLIN'S)

Chicharrones (Pork Cracklin's) image

These pan-fried pork cracklin's are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.

Provided by Virgilio Martinez

Time 2h10m

Yield Serves 8

Number Of Ingredients 6

Ingredients

4 lb. (1.8 kg) pork belly, skin attached
1 cup (9 oz.; 250 g) sea salt
1 Tbsp. lard
2 garlic cloves, crushed
2 bay leaves
2 limes, cut into wedges, to serve

Steps:

Rub the pork belly with the salt and let sit for 1 hour.
Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.

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