Cracklin’ Chicharrones

Sometimes there’s a savory dish that is just so irresistible, you just need it! Popular, and having different names in numerous regions on the globe, Cracklin’ Chicarrones is a delicious fried pork belly dish that goes with anything.

Cracklin’ Worldwide

Chicharrones, known by various names around the world, are a popular snack enjoyed in many different cultures. In Spain and Latin America, they are often referred to as chicharrones, while in the Philippines, they are known as lechon. In the southern United States, they are called cracklins, and in Mexico, they are known as cuerito crocante de cerdo or “cueritos”, which is usually served with a nice salsa. Despite the different names, the basic concept of chicharrones remains the same – fried or roasted pork skin.

While the basic concept of chicharrones is consistent across different regions, there are some variations in how they are made. In Mexico, cueritos are often made with pork rinds that are pickled in vinegar and seasoned with chili, creating a tangy and spicy flavor. In the Philippines, lechon kawali is made by boiling pork belly until tender, then deep-frying it until crispy. In some parts of South America, chicharrones are made by slow-cooking pork belly or pork shoulder until the fat renders and the skin crisps up. These variations in preparation methods result in chicharrones with unique textures and flavors, reflecting the diverse culinary traditions of different regions.

For this recipe, we’ll stick closely with the USA, Philippine method, but all methods create a delicious result.

Why Lard?

Lard is rendered fat from pigs, and has been a staple in kitchens for centuries and for good reason – it’s the best for frying. When it comes to high-heat cooking, lard has a high smoke point, which means it can reach higher temperatures before it starts to smoke and break down. This makes it perfect for frying because it can crisp up foods without burning them.

Not only does lard create a delicious flavor and crispy texture, but it also adds a rich, savory taste to fried foods. Unlike other oils, lard is also very stable and doesn’t go rancid quickly, so you can reuse it multiple times without compromising the quality of your fried dishes.

Lard is a natural fat that contains healthy monounsaturated fats, which can actually help reduce LDL cholesterol levels. It’s also a good source of vitamin D, which is essential for bone health and overall well-being.

For more information on lard, here’s more benefits with frying with it.

Whole or Chopped?

Personal preference always comes in with every Cracklin’ Chicharrones recipe. You can chop before or after frying, or serve it whole. In any case, all will be delicious. If you have a personal preference for your pork deep fried and crunchy — chopped then fried is the best option. Hearty pork? Just stick to whole pieces. Most will naturally fry hard to cook evenly. Chopping after ensures mass distribution to anyone who wants. But again, it is all about personal preference.

Why We Love This!

Typically, fried foods consistently is to be avoided, but sometimes your favorite meal calls. Cracklin’ Chicharrones is one of our favorite meat dishes because the simplicity, yet complexity in steps to complete it. Typically one of the more difficult foods to fry, this dish is rewarding in the end, that it doesn’t matter than you’ve dodged second and third degree burns. It taste amazing! No wonder different communities around the globe all have a version of it. There’s a hearty, yet delicate feature to the pork that makes it a unique delicacy, even for pork. This will be a recipe you’ll recreate over and over.