There’s nothing quite like the crispy, golden perfection of Dominican chicharrón. This beloved dish is a must-have for family gatherings, Sunday lunches, or anytime you want a taste of true Dominican comfort food. The origins of chicharrón trace back to Spain, where similar fried pork dishes were popular. Over time, this recipe became a staple in the Dominican Republic, evolving to reflect the vibrant flavors of our island cuisine. The addition of fresh lime juice and the bold kick of Chinolita hot sauce make this version extra special. Chinolita, my very own hot sauce brand, is crafted to bring a perfect balance of heat and flavor to your favorite dishes. Let’s dive into this irresistible recipe!
Ingredients:
- 1 kg pork belly, cut into bite-sized pieces
- 1 tbsp salt
- 2 tbsp fresh lime juice (about 1 large lime)
- 1 tbsp dried oregano
- 1 tbsp black pepper
- Water (enough to cover the pork)
- Lime wedges (for serving)
- Chinolita hot sauce (for serving)
Instructions:
1. Season the Pork
Start by placing the pork belly pieces in a large bowl. Add the salt, lime juice, oregano, and black pepper. Use your hands to massage the seasoning into the meat, making sure every piece is coated. Cover the bowl and let it sit for about 30 minutes. This step allows the flavors to seep into the pork for that signature Dominican taste.
2. Boil and Fry
Transfer the seasoned pork to a deep pan or pot. Add enough water to fully cover the meat. Place the pot over medium heat and bring it to a boil. Let the water evaporate completely—this usually takes about 20-30 minutes. As the water evaporates, the pork will start to release its own fat.
Once the water is gone, you’ll notice oil forming at the bottom of the pan. Reduce the heat slightly and let the pork fry in its own rendered fat. Stir occasionally to ensure even cooking. Fry until the pieces are crispy and golden brown, about 10-15 minutes.
3. Serve and Enjoy
Remove the chicharrón from the pan and place it on a plate lined with paper towels to drain any excess oil. Serve hot with lime wedges and a generous drizzle of Chinolita hot sauce for an extra zesty and spicy kick. Don’t forget to visit ambrosia-craft.com to grab your bottle of Chinolita if you don’t already have one!
This recipe serves 4 people and takes about 45 minutes to prepare and cook. Dominican chicharrón is more than just a recipe; it’s a celebration of flavor and togetherness. Whether you’re enjoying it as a snack, a main dish, or part of a bigger feast, this crispy delight is sure to impress. Grab your pork belly, season it up, and get ready for some irresistible crunch—and don’t forget that Chinolita hot sauce for the perfect finishing touch!
¡Buen provecho!
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