Description
This Pork Lombardy Style recipe offers a crispy and flavorful way to prepare pork belly with its skin intact. By simmering the pork in a seasoned water mixture until the liquid evaporates, the pork fat renders and crisps up the meat, creating deliciously crunchy chicharrones perfect for serving with lime wedges, salsa, or tortillas.
Ingredients
Scale
Main Ingredients
- 2 pounds pork belly, skin on
- 1 tablespoon salt
- 2 cups water
- 2 bay leaves
- 2 cloves garlic, peeled
- 1 tablespoon white vinegar
- 1 teaspoon baking soda (optional, for extra crispiness)
Instructions
- Prepare the Pork: Cut the pork belly into bite-sized chunks, keeping the skin intact to ensure crispiness during cooking.
- Combine Ingredients: Place the pork pieces into a deep, heavy-bottomed skillet or pot. Add water, salt, bay leaves, peeled garlic cloves, white vinegar, and baking soda if using.
- Boil the Mixture: Bring the mixture to a boil over medium heat, allowing the pork to start cooking and the flavors to blend.
- Render and Crisp: Continue cooking uncovered. As the water evaporates, the pork fat will render out, frying the pork pieces in their own fat. Stir occasionally to promote even browning.
- Cook Until Crispy: Cook for about 1 to 1.5 hours until the pork turns golden brown and crispy on all sides.
- Drain Excess Oil: Remove the chicharrones from the pan and place them on a paper towel-lined plate to absorb excess oil.
- Rest and Serve: Let the pork rest for 5–10 minutes before serving. Enjoy with lime wedges, salsa, or tortillas for a flavorful meal.
Notes
- Adding baking soda is optional but helps achieve extra crispiness by raising the pH during cooking.
- Keep skin intact for the best texture and crunch.
- Use a heavy-bottomed skillet or pot to ensure even heat distribution and prevent burning.
- Serve fresh and hot for the best taste and texture.
- Leftovers can be refrigerated and reheated in a skillet to retain crispiness.
