How to Make CHICHARRONES at Home, so CRUNCHY, so EASY and So SIMPLE | Crispy Pork Belly

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It’s another beautiful day and today im going to show you how to make the best chicharrones at home now let me tell you a lot of memories surrounding this simple dish. Till this day my tios in Mexico celebrate any special day with a big cazo de Chicharrones 😋 ♥️I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! 😘

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Why???
Boiling the pork belly before frying will help to render the fat properly in a short period of time, yes you can skip me go straight frying but the time will be longer and the pork belly might become chewier

TIP!!!
✅ make sure the pork belly has the layer of skin this is what makes them crispy!
✅you cut them as big as you want
✅make as many lbs as you want and or fit on your cazo
✅you can do them on your stove top too the trick is to making sure the lard is at the right temperature-
Boiling for 20 minutes this begins after removing the impurities
200f(medium -low heat) um to begin cooking for 1 hour or until til they are nice and golden
400f (medium -high heat) to finish frying for 5 minutes or until the skin has fully bubble

Ingredients:
Pork belly
1 onion
1 head of garlic
1 tbsp peppercorn
4 bay leaves
Salt
Lard I used 8lbs **just make sure the pork belly is covered
1 serving of love💕

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#chicharrones #chicharrón #porkbelly

Hey guys today I’m going to share with you how to make chicharones so if you want to learn how to make this super easy and delicious recipe just stay tuned and I’ll show you how all right guys so here I already have all of my ingredients as always they will be

Listed in the description box so with that being said let’s begin cooking we’re going to begin by adding water to a cassle to that we’re going to add half a onion one head of garlic and salt make sure you use a good amount now we’re

Just going to bring our water to a boil and so once our water comes to a boil we’re going to add our strips of pork belly I cut mine in half but of course you can always leave them nice and long one thing to make sure is that your pork

Belly has the skin so we’re just going to throw them all in after 5 minutes we’re going to remove the impurities from our pork belly okay so now we’re going to add four bay leaves and pepper corn and we’re just going to allow this to cook for another 20 minutes and then

We can remove it from the pot okay and after the total of 25 minutes we’re going to remove our pork belly from the broth I’m going to be placing it in a kitchen tow cuz we want them to be nice and dry and as for the broth we’re going to

Remove it you can always strain it and save it for the next time you make the males just be very careful when you get rid of it so we’re just going to pat dry our pork belly make sure that it is completely dry before we move on to the Next

Step okay so once we get rid of the broth we’re going to add a l and you’re just want enough L to cover the pork belly and now we’re just going to allow it to melt and we want our L to be at 200° okay guys so once our L has

Melted and we have our lard set to 200° over medium low heat now we can get ready to add our pork bellies back in and just make sure that they are dry okay so now we’re just going to allow our pork belly to cook in the lard for 1

Hour make sure that you’re moving them constantly around so they don’t stick to the bottom of the pot all right guys so after 1 hour our pork belly has now turned into chicharones and this is what they should look like so now we’re just going to remove them from the

Lard okay I’m going to place them in paper right so now we’re just going to allow our lard to get nice and hot okay so once our lard is nice and hot we’re going to return our Chad Donuts back in and we’re going to be frying them for

About 5 minutes make sure that you’re constantly moving them around and this is what you want your chadness to look like now we’re just going to remove them from the L and just like that we have our chicharones all righty guys and once our chicharones had cooled down for a little

Bit now we can get ready for the best part the taste test and I love of course you know to eat it with some guacamole so I already have it here and I have a recipe video on my guacamole I will leave it down in the description box but

Let me tell you that I am so ready I love chicharones you know especially in the tortilla the guacamole Salita and just like that is like the perfect Taco for me um I hope you give this recipe a try it’s seriously super easy you know you just got to be patient trust the

Process um but the end result it’s seriously so worth so I hope you give it a try and enjoy it just as much cheers and enjoy so let me dip it and they’re still cracking hear that so I’m ready seriously the best M they’re perfect they’re not too salty they’re just perfect you

Know crunchy so like carnita it’s a little soft the fat render perfectly it’s honestly the best all right guys and then you have it and how make some easy and delicious chicharones I hope you guys I enjoy watching this video and if you did please don’t forget to give me a big

Thumbs up share with your friends and family and if you recate this recipe please don’t forget to tag me on any of my social medias and if you’re new to my Channel please hit that subscribe button so you guys can be part of our family thank you so much for watching and I’ll

See you guys on my next video and bye