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

Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! 🎉🥺♥️🙏🏽 ❤️

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!!!!!! 😘

blender- Vitamix A3500

‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments 😘

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

[Jessica-dlgu]

Thank you for always putting the ingredients IN ORDER in the description. Makes it so much easier to follow the recipe 🫶🏻🫶🏻

[Dr.LynnPharohA.D]

I love how you have been authentic. I am black. I grew up in California bay area. Now as you authentic was everywhere❤❤❤❤❤. So living in Chicago now I can now make my own just the way I love it....🤩❤️‍🔥💋💋💋 Thank You.

[Sparkoza]

Nothing can beat a beautiful chef helping us make authentic Mexican dishes. Thanks Claudia 😊

[kimthecuhh]

I thought they were harder to make but they look Super easy thank you for sharing ❤definitely going to try it

[miltonjasso]

THIS IS GREAT !!!! one of the best foods I've ever had !! Una pregunta : the second time frying the chicharrones what temperature 🌡 the lard should be at ?? Thank you for always answering promptly 🎉 !!

[theresagiglio]

You should be so proud of your self as a 15 year old with a child god bless you you are amazing God bless

[jimnsha]

The crunch was great ..great job an adding this to your library...I can always count on you for the recipes.

[ilovemarivel]

Mujer!! I’ve been waiting for ever to give me this amazing wisdom.. my hubby loves these but we can’t buy already made, near by.. so now i can make them. Thanks a million.

[BeforeMoviesSucked]

Lol it always throws me for a loop actually seeing Claudia outside... but my favorite snack is crispy chicharrone! Another great one, Claudia and fam!

[yeseniamarie]

Claudia you make the best!!! You taught us well 😊. Another delicious recipe that I will be writing down ❤ love you

[federicogarcia]

Me encanto como hiciste los chicharrones se ven deliciosos gracias☺

[yumfoodproject]

I absolutely LOVE chicharrones! They’re huge with Filipinos as well!

[stn]

Thank you, your recipes have gotten me back to wanting to try to cook. And your cookbook yall need to buy it. It's the best. Happy Holidays to your family.

[rolandosalinas]

Claudia thank you very much for the chicharrones recipe. Merry Christmas and a Happy New Year to you and your family be safe.

[GaytanFamilyFarm]

That looks so delicious. My husband's uncle used to make them at parties. ❤

[frankie]

That’s the real deal ❤ we Cubans love chicharrones

[jazzyc]

These look amazing 😍

Claudia do you have a recipe for galletas de maiz made with piloncillo?🙏

[papascruffy]

These look amazing, I have just the perfect setup to make these!

[billhz]

Thanks! I will try the low temperature at 200 for an hour and then high heat later. I did once at 350 right away after boiling and drying and it was exploding everywhere. Your method looks very clean.

[stevebullard]

Claudia as always another wonderful job looks delicious. Merry Christmas to you and your family