Crispy Chicharrón Paisa
Columbian-style crispy pork belly with a crackling golden crust and tender interior, seared until it sounds like castanets. A showstopping weeknight dinner that tastes like a street-food treasure.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat pork belly completely dry with paper towels, working the skin side extra hard.
Step 2
Score the skin in a crosshatch pattern with a sharp knife, cutting 1/8-inch deep without hitting the meat.
Step 3
Season both sides generously with salt, pepper, minced garlic, and cumin.
Step 4
Heat oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
Step 5
Place pork skin-side down in the skillet without moving until skin is golden and crackles under a spatula, 10–12 minutes.
Step 6
Flip and cook meat side 3–4 minutes until golden at edges, then squeeze lime juice over the top and serve hot.
Tools you’ll need
- 12-inch cast iron skillet
- sharp knife
- paper towels
- spatula
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