This post may contain affiliate links. See my disclosure policy.
This chicharrones recipe features crispy and perfectly seasoned golden brown pork rinds. These make the BEST savory snack that is low-carb and gluten-free.
Looking for more crispy pork recipes? Try my crispy pork belly, pork belly burnt ends, and carnitas.
While I love all cuts of the pork, the crispy skin is easily the best part, and this is where chicharrones come into play, aka pork rinds.
Whenever my family and I crave something salty and crispy, I make these pork skin chips. In my opinion, it’s the MVP of all the savory snacks ever.
Table of Contents
What are chicharrones?
If you’ve never heard of chicharron, it’s essentially pork rinds made from seasoned pork belly (though they’re sometimes made from beef or mutton) that’s either deep-fried or baked. The name translates in Spanish to a “salty, savory, and crunchy snack,” which is really all you need to know.
Here are a few reasons why my family and I are obsessed with this recipe:
- So much flavor and texture. Savory snackers, rejoice. These crispy pork rinds are so simple and easy to make, but the texture is out of this world.
- Low-carb. While I won’t go out on a limb and call these “healthy,” they technically have zero carbs, so you can enjoy them on a low carb diet.
- Easy to customize. I’ll give you my favorite seasoning blend and a few options if you want to switch things up.
Ingredients needed
- Pork belly. Make sure to get it with the skin on since that is what gives the pork rinds a golden brown color and extra crispy bite. If the pork belly has excess ‘meat’ on it, I recommend saving it for air fryer pork belly or sous vide pork belly instead.
- Kosher salt. To season.
- Cuban mojo. A traditional Cuban marinade made up of garlic, sour orange juice, oregano, oil, salt, and pepper. You can make your own, but I just used a store-bought version.
- Baking soda. When rubbed into the skin, baking soda dehydrates it, making it extra crispy. It also alkalizes the skin, which helps it to brown.
- Lime. To dissolve the baking soda and add brightness.
How to make chicharrones
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the pork belly. Make crosswise cuts on the pork skin, being careful not to cut through the skin completely. Alternatively, you can cut through the meat instead of the skin. Either method works equally well. Next, cut the pork belly into 1 ½-inch thick slices.
Step 2- Marinade. Rinse the pork pieces with water and drain. Add the strips to a large bowl with the mojo sauce and salt. Marinade for at least 2 hours.
Step 3- Prep. Preheat the oven to 300F/149C and line a baking sheet with parchment paper.
Step 4- Brush with baking soda. Place the strips on the prepared baking sheet skin side up. Combine the baking soda and lime juice in a small bowl and brush the pork on all sides.
Step 5- Bake. Bake the pork rinds for 90 minutes. Once they’ve become crispy to your liking, remove them from the oven and serve.
Deep frying option
While I prefer baking the chicharrones, deep frying works too. If you don’t mind dealing with hot oil, frying chicharrones is a great way to bring out their delicious flavor.
To fry chicharron, prepare the pork belly, marinate it, and brush it with the baking soda mixture. In a large pot over medium-high heat, add enough vegetable oil to cover the bottom of the pan by 1 inch. When the oil is hot, add the pork rinds and cook for 30-60 seconds per side or until golden brown and crisp.
Remove the pork rinds with a slotted spoon and drain them on a paper towel-lined plate or wire rack. Plan on frying in batches so you don’t crowd the pan.
Arman’s recipe tips
- Broil the pork rinds. Right before they’re done baking, I like to turn on the broil setting for 15-20 seconds to get a little extra crisp on the skin.
- Choose the right cut of pork. Look for pork belly that has a good balance of fat and skin. Not enough fat, and it won’t dissolve to become super crispy.
- Switch up the marinade. When I’m not feeling the mojo, I’ll use my pork tenderloin marinade or make a quick marinade with oil, citrus, and a combination of seasonings like cayenne pepper, cumin, paprika, black pepper, and onion powder.
Storage instructions
To store: Chicharron are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3-4 days.
To freeze: Freeze leftover cooled chicharron in a freezer-safe container for up to 6 months. Reheat them directly from frozen; otherwise, they’ll become mushy.
To reheat: Reheat leftover pork rinds in the oven at 350F for 8-10 minutes or in the air fryer at 375F for 3-4 minutes.
More savory snacks you’ll love
Chicharrones Recipe
Ingredients
- 4 pounds pork belly skin-on
- 1 1/2 tablespoons salt
- 1/4 cup Cuban Mojo * see notes
- 1 teaspoon baking soda
- 1 small lime juiced
Instructions
- Make crosswise cuts on pork skin, careful not to cut through the skin completely. Once you have made the cuts, cut the pork belly into 1 ½-inch thick slices.
- Rinse the strips under water and drain the water.
- Add the strips to a bowl with mojo and salt. Marinate the strips for 2 hours.
- Preheat the oven to 150C/300F. Place the strips on a lined baking sheet skin side up.
- Combine the baking soda and lime juice and brush the pork on all sides.
- Bake the chicharrónes in the oven for 90 minutes.
- Once the skin has become crispy to your liking, remove the chicharrónes from the oven and serve.
Notes
Nutrition
Originally published July 2022, updated and republished January 2024
These were the BEST chicharrones recipe I’ve ever made- fast, crispy, and delicious. Will definitely make again.
One day I’m going to get the courage to make these…so easy. I love to save the skins from rotisseries chickens, too. So good!!
The printed recipe doesn’t have the baking directions on it.