Dominican Chicharrón de Cerdo – Crispy Fried Pork Belly

A popular dish in the Dominican Republic and throughout Latin America, Chicharrón de Cerdo features pork belly chunks that are boiled and then deep-fried until golden and crunchy.

Ingredients (Serves 4):

* 1kg pork belly, cut into bite-sized chunks
* 5 cloves garlic, crushed
* Juice of 2 limes
* 1 tsp oregano
* Salt and pepper
* Oil for frying

Instructions:

1. Marinate pork with garlic, lime juice, oregano, salt, and pepper for 1–2 hours.
2. Place pork in a pot with a little water. Cook uncovered until water evaporates.
3. Let pork brown in its own fat, or deep-fry until crispy and golden.
4. Drain and serve with tostones (fried green plantains) and lime wedges.

Dominican Tip:
A squeeze of fresh lime right before serving enhances the flavor and cuts the fat.