Kurobuta Pork Belly Chicharrones

By: Lydia Rangel

Lydia is our in-house expert on Mexican cooking. We asked her to share her recipe for chicharrones. She said her mother is the culinary expert in her family and her "recipe" is more of a series of guidelines.  We did our best to transcribe her process.

Chicharrones are a unique way to prepare pork belly. While it is most often associated with bacon, pork belly is the key ingredient for this traditional Mexican snack. Try it for for Cinco de Mayo or any time you need a savory appetizer.

The recipe calls for manteca, the Mexican name for lard or pork fat. We found brands packed in  40 oz. tubs and 1 lb. blocks at our local grocery and specialty food shops. Depending on the cooking container you use, you may need more than 4 lbs. of lard. Lydia says not to worry. It’s great to use later for refried beans or frying carnitas.




  • 1 Snake River Farms Kurobuta Pork Belly (5 to 6 lbs.) Buy Now
  • 4 pounds manteca (pork fat/lard)
  • 1 head garlic
  • Kosher salt


Cut the pork belly into rough 1” cubes. To make it easy, cut 1” slices (like a really thick piece of bacon), then slice in half along the width. Cut these strips into cubes.
Heat the manteca to 375 degrees in a cazo (the classic copper pan used in Mexican cooking), wok or deep skillet.
When the lard is melted and up to temperature, place the whole head of garlic in the cazo or pan. Ideally you pan will be large enough for all the pork belly cubes. If not, work in batches.
Cook until the cubes are a deep brown color and crispy. About 45 to 60 minutes.
Remove from oil, drain and sprinkle generously with kosher salt. Serve as is or with lime wedges on the side.