How to Make Chicharrones

 

 Most people just consider turning pork belly into bacon. This isn't a tragic destiny for belly. There are few, if any, bad aspects of bacon that I can think of (perhaps that you shouldn't eat half a dozen strips for breakfast and hope to be entirely functional), but to autopilot belly into bacon is a travesty. In numerous cuisines around the world, pork belly is barbecued, stewed, grilled, and, as in this week's recipe, transformed into golden and crispy crackling pieces. Chicharron can refer to anything from fried pork skin with a little meat attached to fried pork rinds using just the skin, depending on the country of origin.

 

 

Ingredients

 

1 pound pork belly, skin side rubbed with 2 teaspoons baking soda and 1 teaspoon salt

Water to cover

Salt and pepper to taste

Spices of your choice such as cayenne, sugar, and paprika

 

To prepare the stomach: Rub the baking soda and salt all over the skin's surface, being careful to spread the powder equally. Place the pork belly on a rack in the refrigerator for at least an hour, but preferably overnight and up to a day.

The next day, rinse and pat dry the belly. Cut into 1-inch strips that are about a third of an inch thick. Place all of the belly segments in a wok with enough water to cover the beef.

 

Reduce the heat to minimal. Slowly make the fat from the belly for 2 to 4 hours, depending on the moisture content of your bacon, rotating the segments of meat every half hour or so. Maintain a low heat. The water will initially resemble pork supply, but as time passes, the water will evaporate, leaving only the lard in the tub.

 

Turn the heat to maximum and closely watch the bits of belly as they deep-fry in the lard until only liquid fat remains in the wok. This final deep-frying stage could take 3 to 5 minutes. Switch the chicharrones to a plate lined with paper towels, using a slotted spoon, to blot the excess fat. Toss with salt and seasonings of choice. The chicharrones will stay crispy for many hours.