Have you ever tried chicharrón? If you like pork and crunchy fat, then chicharrón would be your most decadent indulgence. No one has ever said chicharrón is good for you, but I’m here to say, if there is moderation, then it definitely can be enjoyed! There are a few kinds of chicharrón, but what I’m talking about is chicharrón prensado, which is made by frying bits of pork and skin and pressing it so a lot of the fat is removed. It is a mixture of meat and fat that is crunchy, salty and absolutely delicious.
One of the first places I always visit when I go home to Monterrey is Carnicería Ramos - in México, you can buy cooked chicharrón prensado at butcher shops, and they keep it warm so you can buy it and start eating it right away if that is what you like to do. It is one of the most satisfying salty snacks you could ever eat, so as soon as I pay for it, I sneak a piece or two before saving the rest to eat at home.
I had always made peace with the fact that I would never ever make chicharrón at home - it just is a lot of work to go about it the traditional way, so that is why those visits home always include a visit to the butcher. Until I got an air fryer, then everything changed!
Full disclosure: I did not come up with this idea, I got my inspiration from Instagram. But when I saw a few people cooking pork belly this way, I knew I had to try. And it works like a charm! Not only is the chicharrón amazingly good, but it is super easy to make. Granted, it is not exactly the same as the one in Mexico, but I am happy with the results. It tastes really, really close.
So if you have an air fryer, and you like pork and crunchy fat, this recipe is for you! Chicharrón makes an excellent appetizer served with guacamole and tortillas, and it also makes a great “guiso”, one of those popular dishes of meat stewed in salsa. Chicharrón en Salsa Verde is coming up on the blog next. So without further ado, let’s get to the recipe.
Chicharrón de Puerco
Pork Chicharrón
750g skinless pork belly, cut into 1” thick slices, then scored 1” apart all across, without cutting through the skin
3/4 tsp kosher salt (or 1/2 tsp table salt)
Guacamole
Salsa of your choice
Lime wedges
Tortillas
Preheat air fryer to 390°F.
Cut pork belly slices to fit your air fryer - slices should be about 5” long. Salt pork belly on all sides and place, skin side up, leaving a bit of space around every piece on air fryer basket, only so that the pieces are not touching each other. If you have a small air fryer, you may have to cook pork in batches.
Cook for 37-40 minutes, until pork is cooked and skin is completely crunchy.
Cut into smaller pieces and serve with guacamole, tortillas, salsa and lime wedges.
*Save the rendered fat for cooking, just remember it is salty, so adjust accordingly when using it.
Serves 6.