Crispy Pork Belly with Rice & Salsa
Colombian-style crispy pork belly (chicharrón) seared until golden and crackling, served over fluffy rice with bright tomato salsa. Weeknight dinner that tastes like a weekend feast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 645
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Start rice: boil 2 cups salted water, add rice, reduce heat to low, cover, simmer 18 minutes.
Step 2
Pat pork belly dry. Heat a large skillet over medium-high until very hot, about 2 minutes.
Step 3
Add pork to dry skillet skin-side down. Don't move it—let it sear 8–10 minutes until skin is golden and crispy.
Step 4
Flip pork, cook 4–5 minutes more until meat is cooked through and edges are dark. Transfer to a plate.
Step 5
Make salsa: combine tomatoes, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl.
Step 6
Fluff rice with a fork. Serve pork over rice, salsa on the side. Drizzle extra salt and pepper on the pork.
Tools you’ll need
- 12-inch cast iron skillet or heavy stainless steel pan
- medium saucepan with lid
- cutting board and knife
- fork for fluffing rice
- small bowl
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