Recipe
Oven-Baked Chicharrones
Crispy oven-baked pork chicharrones, not fried in lard: salted pork belly, very dry, and baked at two temperatures.
- Preparation2 h
- Cooking1 h 10 min
- Total time3 h 10 min
- Servings4 servings
- DifficultyMedium
If there is one thing most Cubans love, it is chicharrones. The recipe brought to us by Chef Iván is not the conventional one where they are fried in lard: today we present oven-baked chicharrones, a dish made in different cultures with spectacular flavor.
Ingredients
Check off the ingredients you have.
Method
- Trim the piece of pork belly and dry it well with paper towels or a clean cloth.
- Mark the chicharrone portions on the meat, without cutting through to the skin.
- Flip the piece over and make fine cuts in the skin that do not reach the meat.
- Dry the belly again and cover only the skin part with salt. Let it rest in the refrigerator for 1 hour.
- After that time, scrape off all the salt and carefully remove any residue with paper towels or a clean cloth. The piece must be very dry.
- Optional: sprinkle baking powder over the skin, distribute it evenly, and let it rest in the refrigerator for 45 minutes.
- Remove the baking powder with a clean cloth. The skin must be very dry.
- Flip the piece over and season the meat.
- Preheat the oven to 350 °F (about 175 °C).
- Place the piece on a tray with a little water, skin side up, and bake for 45 minutes.
- Increase the temperature to 450 °F (about 230 °C) and bake for another 25 minutes, until the chicharrones are perfectly done. Enjoy!
Original video
In Spanish
