Cuban Pork Rinds (Chicharrón de Cerdo)
Guantánamo — Mother recipe · en it
This traditional Cuban pork rinds (chicharrón de cerdo) from Guantánamo are crispy and flavorful, perfect for festive and special dinners.
⏱️ 25 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 800 g of pork belly
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of sugar
- 1 tablespoon of vinegar
- 2 onions
- 1 tablespoon of juniper berries
- 1 tablespoon of red pepper flakes
- oil for frying
Method
- Cut the pork belly into small to medium-sized pieces.
- Mix the salt, black pepper, sugar, vinegar, onions, red pepper flakes, and juniper berries in a bowl.
- Add the pork pieces to the mixture and let marinate for at least 24 hours.
- Fry the pork pieces in plenty of oil over medium-high heat until they become crispy.
- Drain the pork pieces on paper towels and let cool.
- Serve the Cuban pork rinds (chicharrón de cerdo) hot or cold, as an appetizer or side dish.
The story
Pork rinds (chicharrón de cerdo) are a long-standing culinary tradition in Cuba, particularly in Guantánamo, where it has been a festive and celebration dish for generations.
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