Peruvian Crispy Pork Chicharrón

Step 1

Cut the pork belly into 1.5-inch cubes, keeping the skin attached to each piece. Aim for roughly equal sizes so they cook at the same speed.

Step 2

Place the pork cubes skin-side up in a large skillet or wide pot. Pour 1 cup of water into the pot so the water comes about halfway up the sides of the meat.

Step 3

Set the heat to medium and bring the water to a gentle boil, about 5 minutes. You'll hear a soft bubbling sound around the pork.

Step 4

Once boiling, sprinkle 1.5 teaspoons of salt and 0.5 teaspoon of black pepper evenly over the meat. Stir gently with a wooden spoon.

Step 5

Maintain medium heat and let the water cook off completely, stirring occasionally to prevent sticking, about 12–15 minutes. The pork is ready when the liquid is gone and you hear a steady, gentle sizzle.

Step 6

Increase the heat to medium-high and continue cooking, stirring every 30 seconds, until the pork skin turns deep golden brown and crispy, about 3–5 minutes. The pieces will sound hollow when tapped with a spoon.

Step 7

Remove the pan from the heat and use a slotted spoon to transfer the crispy pork to a paper towel-lined plate to drain excess fat.

Step 8

Cut the 2 limes in half and place them in a small bowl on the side of the plate. Serve the hot chicharrón immediately, squeezing fresh lime juice over the top just before eating.