Kurobuta Pork Belly Chicharrones
BY: Lydia Rangel
- 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.
45 to 60 minutes
Remove from oil, drain and sprinkle generously with kosher salt. Serve as is or with lime wedges on the side.