If you love crispy bacon or pork rinds, you have to try chicharrones! These crispy pork belly bites are perfect as a snack, appetizer, or topping for other dishes—think salads, rice bowls, pasta, or even ramen.
“Chicharrón” means “crackling” in Spanish, and this dish is a favorite in Spain and Latin America. The best part? You only need three main ingredients and an oven to make them. Oven-frying makes them crispy, golden, and full of flavor without all the mess of deep-frying.
📝 Ingredients
- 1 lb pork belly (or pork skin/side meat)
- 1 tsp baking soda
- Juice of 1-2 limes
- Seasoning: salt and pepper or your favorite spice blend (like Pappy’s Seasoning)
🔬 Pro Tip: Baking soda and lime juice create an alkaline environment that helps the pork brown beautifully. Science!
🍳 How to Make Chicharrones
- Prep the pork: Cut the pork belly into roughly ½-inch (1.3 cm) strips. Keep them mostly uniform, but exact thickness isn’t critical. Cut notches along the bottom, opposite the skin/fat side.
- Season: Sprinkle salt, pepper, or your preferred seasoning on both sides of each strip.
- Baking soda lime mixture: In a small bowl, whisk together baking soda and lime juice (it will fizz). Brush the mixture on both sides of each pork piece.
- Bake: Arrange the pork strips on a foil-lined baking sheet with raised edges (to catch the rendered fat). Bake at 300°F (149°C) for 90 minutes, flipping halfway through.
- Crisp and serve: Move to a cooling rack to let excess grease drip off. Serve warm with fresh lime wedges.
💡 Tips & Notes
- Alternate scoring: Instead of notches, you can score the skin on top of strips. The goal is to create spaces for heat to circulate, producing extra crispy edges.
- Extra crispiness: If not crispy enough after baking, broil 1–2 minutes per side as needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Use chopped chicharrones in salads, soups, or other dishes—just like leftover bacon!
✨ Serving idea: Enjoy fresh with a squeeze of lime on top, or get creative by adding chicharrones to tacos, eggs, or breakfast bowls. Crunchy, salty, and full of flavor—these are a must-try!
