Pork Belly Chicharon

Pork Belly Chicharon – This delectable snack is made from thick strips of pork belly, deep-fried until golden and crispy.


  • 500 grams pork belly, skin-on, cut into thick strips
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • Cooking oil, for frying
  • Vinegar, garlic, and chili flakes, for dipping sauce


  1. In a large pot, bring water to a boil. Add the pork belly strips, salt, and pepper, and simmer for 45 minutes to 1 hour, or until the meat is tender.
  2. Remove the pork belly strips from the pot and drain excess water. Pat the strips dry with paper towels.
  3. In a deep pan or fryer, heat cooking oil over medium heat.
  4. Carefully add the pork belly strips to the hot oil, frying them in batches if necessary to avoid overcrowding the pan.
  5. Fry the pork belly strips until they are golden brown and crispy, about 8-10 minutes per batch.
  6. Remove the crispy pork belly chicharon from the oil and drain on paper towels to remove excess oil.
  7. In a small bowl, mix together vinegar, minced garlic, and chili flakes to make the dipping sauce.
  8. Serve the crispy pork belly chicharon hot with the vinegar dipping sauce on the side.
  9. Enjoy the irresistible crunch and rich flavor of this classic Filipino street food snack!

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