How to Make Chicharrones Colombia way…….



  • 1 pound pork belly, skin side rubbed with 2 teaspoons baking soda and 1 teaspoon salt
  • Water to cover
  • Salt and pepper to taste
  • Spices of your choice such as cayenne, sugar, and paprika


  1. 1.

    To prepare the belly: Rub the baking soda and salt all over the surface of the skin, taking care to distribute the powder evenly. Set the pork belly on a rack and place it uncovered in the refrigerator for at least an hour but preferably overnight and for up to a day.

  2. 2.

    The next day, rinse the belly in cold water and pat dry. Cut into 1-inch segments, about 1/3-inch thick. Place all the segments of belly into a wok and add enough water to cover the meat.

  3. 3.

    Turn the heat to low. Over the course of 2 to 4 hours, depending on the moisture content of your pork, slowly render the fat from the belly, turning the segments of meat every half hour or so. Keep the heat on low. In the beginning, the water will look like pork stock but over time the water will cook off, leaving only the lard in the pan.

  4. 4.

    When only liquid fat remains in the wok, turn the heat to high and carefully monitor the pieces of belly as they deep-fry in the lard. This last stage of deep-frying should take about 3 to 5 minutes. Using a slotted spoon, transfer the chicharrones to a plate lined with paper towels to blot the extra fat. Toss with salt and your choice of seasonings. The chicharrones will remain crispy for many hours.

    20100629-nastybits-birdseye 20100629-nastybits-wokfat thumb_600


2 Comments Add yours

  1. Elizabeth says:

    Question . Does cooking the chicharonnes in the wok help season it better, season the wok? Also could I cook it in my 9 qt dutch oven dish, cast iron of course? I have a big family so would help to have more to eat, and more room to cook. And if not the reasoning please. I had chicharonnes in NM. I am surely missing them. With red hot sauce, or siraccha wrapped in homemade tortillas. Mmm I can’t wait to try to make these…

    1. The pork could season the wok, the dutch oven dish should work.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s