This Colombian-style crispy pork belly is all about great flavor and that perfect crunch. With just a few simple ingredients, you can make this tasty dish at home!
You won’t believe how crispy and yummy it is! I love serving it with some fresh mango salsa on the side. Trust me, your taste buds will thank you! 😋
Key Ingredients & Substitutions
Pork Belly: This is the star of the dish! Look for pork belly with a good balance of meat and fat for that perfect crunch. If you can’t find pork belly, you might try using pork shoulder, but the texture will be different.
Salt: Sea salt enhances the flavor. You could also use kosher salt. Just keep in mind, table salt will be saltier, so adjust according to taste.
Pepper and Spices: Black pepper and garlic powder bring flavor, but feel free to add your favorite spices, like smoked paprika for a slight smoky taste. Adjust to your preference!
Vinegar or Lime Juice: The acidity helps to tenderize the meat and crisp the skin. If you’re out of these, try apple cider vinegar or even lemon juice as substitutes.
Cooking Oil: You need a high-smoke point oil for frying. Vegetable oil works great! If you want a healthier option, try using avocado oil.
What’s the Best Way to Get Crispy Skin on Pork Belly?
Crispy skin is what makes pork belly so delicious! Here are the steps you need to follow:
- Score the Skin: Scoring helps fat drain out and allows the skin to puff up. Cut deep enough to go through the skin but not into the meat.
- Air-Dry: Letting the pork belly air-dry in the fridge is key for crispy skin. The longer you can dry it, the better the results!
- Deep Fry: Fry at the right temperature (375°F) to get that perfect crunch. The oil should be hot enough to create bubbles when the pork touches it.
- Rest After Frying: Allowing the fried pork belly to rest for a few minutes helps keep it crunchy. Don’t rush this step!
Using these techniques will help you achieve that perfect crispy texture on your pork belly. Enjoy cooking!
Easy Colombian-Style Crispy Pork Belly
Ingredients You’ll Need:
- 2 lbs pork belly, skin on
- 2 teaspoons salt (plus extra for skin)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (optional)
- ¼ cup white vinegar or lime juice
- Cooking oil (for frying), about 4 cups (enough for deep frying)
How Much Time Will You Need?
This recipe takes approximately 30 minutes of active cooking time, but you’ll also need a minimum of 4 hours (or preferably overnight) for the pork skin to dry in the refrigerator. The total time really adds up to about 4.5 hours, but most of that is just waiting for the skin to get crispy!
Step-by-Step Instructions:
1. Preparing the Pork Belly:
First, rinse the pork belly under cold water and pat it dry with paper towels. Next, use a sharp knife to carefully score the skin in a diamond pattern. Make sure to only cut through the skin, not into the meat itself—this helps the fat to render out while cooking.
2. Marinate:
In a small bowl, mix together the salt, black pepper, garlic powder, ground cumin, and paprika (if using). Generously rub this spice mixture all over the pork belly, paying special attention to the scored skin—the flavors will soak in beautifully!
3. Apply Vinegar:
Pour vinegar or lime juice over the pork belly skin. This step is important; it helps to dry out the skin and contributes to that delicious crispy texture you’ll love!
4. Dry the Pork Skin:
Place the seasoned pork belly on a plate or tray and leave it uncovered in the refrigerator for at least 4 hours, or overnight if you can. The drier the skin, the crunchier it will be.
5. Initial Cooking:
When you’re ready, preheat your oven to 350°F (175°C). Set the pork belly skin side up on a rack in a roasting pan. Roast it in the oven for about 1 to 1.5 hours. You want the meat to be cooked and tender while the skin starts to crisp up.
6. Frying for Crispiness:
After roasting, take the pork belly out and let it cool for a few minutes. While it cools, heat the cooking oil in a deep pan or fryer to 375°F (190°C). Once ready, carefully lower the pork belly pieces, skin side down, into the hot oil. Fry them for about 2 to 4 minutes, or until the skin is puffy, golden, and crispy.
7. Drain and Serve:
Using tongs, carefully remove the pork belly from the oil and transfer it to a plate lined with paper towels. This will help absorb any excess oil. Let the pork belly rest for a few minutes before slicing.
8. Serving Suggestion:
For a delicious finishing touch, serve the crispy pork belly with fresh lime wedges and a side of mango or tomato salsa—a perfect complement to this Colombian favorite!
Enjoy your delicious, crunchy Colombian-style pork belly!
FAQ for Easy Colombian-Style Crispy Pork Belly
Can I Use a Different Cut of Meat?
While pork belly is traditional for this recipe, you can substitute it with pork shoulder or ribs. Keep in mind that the texture and flavor will differ slightly. For best results, stick to pork belly if you want that signature crispiness!
What if I Don’t Have White Vinegar or Lime Juice?
No worries! You can use apple cider vinegar or even lemon juice as alternatives. The acidity is key for tenderizing the meat and helping the skin crisp up, so use any vinegar or citrus you have on hand.
Can I Make This Ahead of Time?
Absolutely! You can prepare the pork belly and season it a day in advance. Just follow the drying process and then roast it. On the day you plan to fry, it will just need a quick fry to achieve that crispy texture!
How Should I Store Leftovers?
Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop it back in the oven or air fryer until heated through and crispy again. Avoid using the microwave, as it can make the skin soggy.
