Dominican-Style Crispy Fried Pork Belly Chicharrón

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A staple of Dominican street food and holiday tables, chicharrón features slabs of pork belly marinated in citrus and garlic, then slowly deep-fried until the skin blistered and shatteringly crisp while the interior stays juicy and tender. Lime and naranja agria (sour orange) work together to tenderize the meat while oregano adds the signature island aroma.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 40 gFat
• 14 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 0 gSugar
• 28 gProtein
• 620 mgSodium
• 320 mgPotassium
• 25 mgCalcium
• 1.5 mgIron
• 8 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the pork and marinade

• 2 lb pork belly, skin-on, cut into 4 equal slabs
• 1/2 cup fresh sour orange juice (or 1/4 cup orange juice + 1/4 cup lime juice)
• 1/4 cup fresh lime juice
• 6 garlic cloves, mashed to a paste
• 2 tsp dried oregano, preferably Dominican leaf oregano
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin

For frying

• 4 cups neutral frying oil (such as canola or peanut), or as needed
• 1 tsp smoked paprika, optional dusting
• Flaky sea salt, to finish

Directions

1. Score the pork belly skin in a tight crosshatch pattern, cutting just through the fat layer but not into the meat, then pat the slabs completely dry with paper towels.
2. In a large nonreactive bowl, whisk together the sour orange juice, lime juice, garlic paste, oregano, salt, pepper, and cumin. Submerge the pork belly slabs, cover, and marinate in the refrigerator for at least 4 hours or preferably overnight.
3. Pour the oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 2 inches and heat to 325 degrees F (160 degrees C) over medium heat, monitoring with a deep-fry thermometer.
4. Remove the pork from the marinade and shake off any clinging garlic. Fry the slabs skin-side down for 18 to 22 minutes without moving, allowing the skin to puff and turn deep golden and crackling.
5. Flip the pork and continue to fry for another 8 to 10 minutes, basting the top with hot oil, until the meat side is deeply browned and an instant-read thermometer reads 190 degrees F in the thickest part.
6. Transfer the pork to a wire rack set over a sheet pan, sprinkle generously with flaky sea salt and a light dusting of smoked paprika if using, and let rest 5 minutes to firm up the crust.
7. Slice each slab into 1 1/2-inch thick pieces across the grain, arrange on a warm platter, and serve immediately with lime wedges, fried green plantains, or white rice and beans.

Cook’s Notes

• For an even crispier crust, refrigerate the marinated pork uncovered for 1 hour after marinating to dry the skin before frying.
• Maintain oil temperature between 300 and 325 degrees F; if the oil drops too low the pork will absorb excess grease and stay floppy.
• If you cannot find sour oranges, equal parts fresh orange juice and fresh lime juice is a reliable substitute that mimics the same bright acidity.
• Save the rendered fat from the frying pot, strain it through a fine sieve, and use it to fry eggs or roast potatoes for incredible flavor.
• Chicharrón is best eaten the day it is made while the skin is still audibly crisp; reheated leftovers will soften and lose their signature crackle.

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