Chicharrón Antioqueño Recipe – Crispy Colombian Pork Belly
This Chicharrón Antioqueño recipe shows you how to make Colombia’s most famous crispy pork belly. A staple of the Antioquia region and a key component of the classic Bandeja Paisa platter, Chicharrón Antioqueño delivers golden, crunchy skin and juicy, flavorful meat—perfect for any festive meal or weekend gathering.
Ingredients (serves 4–6)
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2 lbs (900 g) pork belly, skin on
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2 tsp baking soda (for crispier skin)
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1 Tbsp salt
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1 tsp black pepper
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1 tsp ground cumin
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2 cups (475 ml) water
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Neutral frying oil (optional, for final crisping)
How to Make Chicharrón Antioqueño Recipe
1. Prep the Pork Belly
Pat the pork belly dry. Score the skin lightly in a crosshatch pattern. Rub baking soda, salt, pepper, and cumin evenly over the meat. Let it rest uncovered in the refrigerator for at least 2 hours (overnight is best) to dry the skin.
2. Simmer to Render Fat
Place pork belly pieces, skin side down, in a deep skillet. Add 2 cups of water. Cover and cook over medium heat for 30 minutes. The water will slowly evaporate while the pork renders its own fat.
3. Crisp the Skin
Once the water evaporates, the pork will begin frying in its rendered fat. Continue cooking, turning occasionally, until the skin is blistered and golden brown—about 20–25 minutes.
4. Optional Deep Fry
For extra crunch, briefly deep fry the pieces in hot neutral oil (350 °F / 175 °C) for 2–3 minutes.
Serving the Chicharrón Antioqueño Recipe
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Serve as part of a Bandeja Paisa platter with beans, rice, plantain, and avocado.
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Offer lime wedges or hogao (tomato-scallion sauce) for dipping.
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Pair with a cold Colombian beer or a refreshing refajo.
Pro Tips
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Dry Skin Is Key: Drying the pork overnight helps create extra-crispy crackling.
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Low to High Heat: Starting with water renders fat gently; finishing on high gives a shatteringly crisp crust.
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Cut Uniform Pieces: Even thickness ensures all pieces cook evenly.
Storage
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat in a 400 °F (200 °C) oven for 10 minutes to restore crispness.
Frequently Asked Questions
Can I cook chicharrón entirely in the oven?
Yes. Roast at 325 °F (165 °C) for 1½ hours, then broil 5–8 minutes to crisp the skin.
Is baking soda necessary?
It isn’t traditional, but it helps break down proteins in the skin for better crackle.
Can I use boneless pork belly?
Absolutely. Boneless works well and is easier to slice and serve.
