This Easy Colombian-Style Crispy Pork Belly is a crowd-pleaser! Crispy on the outside and tender on the inside, it’s simply seasoned to let the pork flavor shine.
Who can resist that crunch? Serve it with rice and plantains for a delicious meal. Just be ready to hear some happy noises around the dinner table! 😋
Key Ingredients & Substitutions
Pork Belly: This is the star of the dish! Look for fresh pork belly with skin on, as it gives that perfect crunch. If you can’t find pork belly, a fatty cut of pork shoulder can work too, but the texture will be different.
Salt: You’ll need a good amount to season the pork. Use kosher salt or sea salt for the best results. If you’re watching sodium, you can use a low-sodium salt, but keep in mind it may not draw out moisture as effectively.
Vinegar: It adds flavor and helps tenderize the meat. While white vinegar or apple cider works best, you can substitute it with lemon juice if needed. Just a splash will do!
Oil: For frying, a neutral oil like vegetable oil or canola is ideal. Avoid olive oil as it has a lower smoke point. If you’re feeling adventurous, you can use lard for extra flavor!
How do I get that Perfectly Crispy Skin?
The key to crispy pork belly skin lies in proper drying and scoring! After boiling, it’s essential to pat the skin completely dry; moisture is your enemy here.
- Score the skin deeply but be careful not to cut into the meat.
- Salt helps draw out moisture – so don’t skimp on it. Rub salt into the scores well.
- Make sure your oil is hot enough before frying. If it’s not, the skin won’t crisp up properly.
Every batch should be fried in small pieces to avoid steaming and sogginess. Enjoy the process, and you’ll be rewarded with deliciously crispy pork belly!
Easy Colombian-Style Crispy Pork Belly
Ingredients You’ll Need:
- 2 pounds pork belly, skin on
- 1 tablespoon salt, plus extra for pork skin
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon vinegar (white or apple cider)
- Water (enough to cover the pork)
- Oil, for frying
How Much Time Will You Need?
Preparing this delicious pork belly will take about 1 hour for cooking and additional time for frying, roughly totaling about 1 hour and 30 minutes if you consider cooling time. It’s perfect for a hearty meal!
Step-by-Step Instructions:
1. Rinse and Prepare the Pork Belly:
Start by rinsing the pork belly under cold water to clean it. Pat it dry thoroughly with paper towels to remove any excess moisture. This step is important for achieving crispy skin!
2. Score and Season the Skin:
Using a sharp knife, carefully score the skin of the pork belly in a crosshatch pattern—make deep cuts, but don’t cut into the meat. Generously rub salt into the scored skin, ensuring it gets into the cuts to help draw out moisture and crisp up beautifully.
3. Cook the Pork Belly:
In a large pot, place the pork belly and cover it with enough water. Add the tablespoon of vinegar, garlic powder, cumin, black pepper, and 1 tablespoon of salt. Bring it to a boil, then reduce to a simmer, allowing the pork to cook for about 1 hour until tender but not falling apart.
4. Dry the Pork Belly:
Once cooked, carefully remove the pork belly from the pot. Pat the skin dry again with paper towels. Getting rid of any moisture is key for that crispy finish.
5. Prepare for Frying:
Heat a good amount of oil in a deep skillet or pot until hot (around 350°F/175°C). While the oil heats, cut the pork belly into smaller chunks or strips for frying.
6. Fry the Pork Belly:
Fry the pork belly pieces in batches. Let them cook for about 5-7 minutes or until they’re golden brown and crispy. Watch out for splattering oil as the fat renders out!
7. Drain and Serve:
After frying, remove the crispy pork belly and drain them on a plate lined with paper towels to absorb excess oil. Serve them hot and enjoy every delicious bite!
Enjoy your easy Colombian-style crispy pork belly! It pairs beautifully with rice, beans, avocado, and fried plantains for a classic Colombian meal.
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Pork?
Yes, if you can’t find pork belly, you can use pork shoulder with a good amount of fat. However, keep in mind the texture will differ, and it may not have the same crispy skin quality.
How Do I Ensure the Skin is Crispy?
The secret to crispy skin lies in drying it thoroughly after boiling and salting it well. Make sure the skin is completely dry before frying, and ensure your oil is hot enough (around 350°F/175°C) when you start frying.
Can I Make This Recipe in Advance?
Absolutely! You can boil and dry the pork belly a day ahead. Just keep it covered in the refrigerator. When you’re ready to serve, you can fry it up for that delicious crispy texture.
What Should I Serve with Crispy Pork Belly?
This dish pairs wonderfully with traditional Colombian sides like rice, beans, avocado, and fried plantains. You could also serve a fresh salad or steamed vegetables for a balanced meal.
