© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Chicharrones are skin-on pork belly, sliced and fried until the skins are blistered and crisp. For this heavenly Colombian styled pork belly I first slow-cooked the meat in water with bay leaf, black peppercorns, star anise and Szechuan peppercorns for 3 hours until very tender, then dry them over night before frying them in the lard until a crackling top and tender, succulent meat are achieved. The best pork belly that I have ever had. I have tried air-frying, oven-roasting, and broiling, but nothing came out as good as frying in lard. If you don't have a slow cooker, then do it on the stovetop with a large saucepan or in your instant pot for 45 minutes.
1.2-1.5 kg Pork belly (cut to 3-4 large pieces)
4 Bay leaf
1 tsp Black peppercorns
3 Star anise
1/2 tsp Szechuan peppercorns
Grey celtic salt
Lard for frying

Combine the pork belly, bay leaves, black peppercorns, star anise, Szechuan peppercorns and salt in the slow cooker. Cover with water and leave on high for 3 hours until pork belly slices are tender.
Remove the pork belly from the slower cooker and set on a wire rack. Poke holes on the skin using a toothpick or a fork. Leave to cool to room temperature, then chill, uncovered, in the fridge overnight.
Remove from the fridge and rub the pork belly generously with salt. Melt lard in a large saucepan over medium-low heat.
Add in dr...