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Loading...A beloved Colombian street food and family-style dish featuring tender, juicy pork belly topped with ultra-crispy golden crackling skin. The pork is gently simmered with aromatics, then fried in its own rendered fat to achieve the signature crunch Colombians crave. Served simply with lime wedges, coarse salt, and a fresh aji sauce.
Prep Time15 mins
Cook Time75 mins
Total Time90 mins
Servings4
Yield4 generous servings
Nutrition Facts
Per serving (estimated)
- 830 kcalCalories
- 78 gFat
- 28 gSaturated Fat
- 1 gCarbs
- 0 gFiber
- 0 gSugar
- 28 gProtein
- 1420 mgSodium
- 340 mgPotassium
- 22 mgCalcium
- 1.4 mgIron
- 1 mgVitamin C
- 12 mcgVitamin A
Ingredients
For the pork belly
- 2 lbs (900 g) pork belly with skin, in one piece
- 2 tablespoons coarse sea salt, plus extra for finishing
- 4 cups (960 ml) water
- 4 garlic cloves, smashed
- 1 bay leaf
For serving
- 2 limes, cut into wedges
- 1/2 cup Colombian aji sauce (optional)
- Warm arepas or boiled potatoes, for serving (optional)
Directions
- Pat the pork belly dry. Using a sharp knife or razor, score the skin in a tight crosshatch pattern, cutting through the fat layer but not into the meat. Rub 1 tablespoon of salt generously into the skin and into the score marks, then let stand at room temperature for 20 minutes (or refrigerate uncovered overnight for the crispiest crackling).
- Place the pork belly in a heavy pot or Dutch oven. Add the water, garlic, bay leaf, and remaining 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a gentle simmer.
- Simmer uncovered for 50 to 60 minutes, turning the pork once halfway through, until the meat is fork-tender and the skin begins to lift away from the fat layer. Reserve 3 tablespoons of the poaching fat from the pot.
- Transfer the pork to a wire rack and pat the skin completely dry with paper towels — this step is essential for crackling. Let the pork air-dry for at least 10 minutes.
- Heat the reserved poaching fat (or fresh pork lard) in a large heavy skillet over medium-high heat until shimmering. Place the pork skin-side down, pressing gently with a flat spatula to ensure full contact with the pan. Fry 6 to 8 minutes until the skin turns deep golden and blistered.
- Flip the pork belly and fry the meat side for 3 to 4 minutes until lightly caramelized. Transfer to a cutting board and rest for 2 minutes.
- Sprinkle generously with extra coarse salt while still hot. Cut the pork belly into 1-inch (2.5 cm) pieces, making sure each piece includes some crispy crackling skin.
- Serve immediately with fresh lime wedges, aji sauce, and warm arepas. Pair with a cold beer for the classic Colombian experience.
Cook’s Notes
- For maximum crackle, refrigerate the salted pork belly uncovered overnight to thoroughly dry the skin before simmering.
- Do not skip the simmering step — it tenderizes the meat, separates the skin from the fat layer, and creates the signature juicy interior.
- Save the flavorful poaching liquid as a base for soups, beans, or rice; it adds tremendous pork depth to those dishes.
- Watch the frying carefully as hot lard can splatter; use a splatter screen for safety.
- Pressing the pork firmly with a spatula during frying prevents the skin from curling and ensures even contact for uniform browning.
