Colombian-Style Chicharrónes

Image of Colombian-style chicharrones

Active Time

40 minutes

Total Time

3 hours, 30 minutes




  • 2 lb skin-on pork belly 
  • 1 teaspoon baking soda 
  • 1 tablespoon kosher salt 
  • 3 tablespoons olive oil 
  • Heavy-duty aluminum foil 
  • 4 cups canola oil 
  • 2 limes 


  1. Preheat oven to 350°F. Cut pork belly into 1 ½ inch slices, then score each slice's meat side with 3 evenly-spaced cuts, being careful not to go through the skin. Rub the pork with baking soda and salt (wash hands). Place in baking dish and toss with olive oil. Cover tightly with foil and bake 1 1/2–2 hours or until tender and 145°F. Refrigerate until chilled. 
  2. Heat canola oil to 350°F in large, heavy saucepan. Fry pork belly (in batches) 5–7 minutes or until golden brown and crisp. Cut limes into wedges; serve fried pork with lime wedges. 

Nutritional information

Amount per ⅛ recipe serving: Calories 730, Total Fat 76.00g, Sat Fat 23.00g, Trans Fat 0.00g, Chol 80mg, Sodium 910mg, Total Carb 1g, Fiber 0.00g, Sugars 0g, Protein 11g, Calc 0%, Vit A 0%, Vit C 0%, Iron 6%