Chicharron is a delicious snack made from pork that is is deep fried, ideally this is pork skin but can also be pork belly with the skin on or off. While outdoors a Dutch Oven is a good pot selection to do this as it can be used over a campfire or a gas stove depending on your skill/confidence level.
Cooking Chicharron requires some patience and attention to detail. The pork pieces need to be carefully sliced; a small size allows the outside to be crisp while the inside is cooked through, too big, and the middle will remain raw. The pieces need to be even; otherwise, some could be burnt while the larger pieces are not yet cooked through. All the pork needs to be thoroughly dried before cooking to ensure maximum crispness.
Once the Dutch Oven Chicharron has been prepared it is a versatile snack that can be enjoyed on its own or paired with various tappings, dipping sauces, or salsas. Alterantively it can become a component or ingriedent in another dish such as tacos, salad, or stirfry. Its smoky flavor and satisfying crunch make it a popular finger food choice for camping trips, picnics, or backyard gatherings.
Dutch Oven Chicharron Recipe
Ingredients
- 4 pounds pork belly or similar cuts
- 6 cups peanut oil
- 1 tablespoon finishing rub
- 2 sprigs cilantro diced
Equipment
- campfire
- Dutch oven
Directions
- Cut the pork into small bite-sized pieces. Pat dry to ensure there is no moisture.Tip: A good size will allow the outside to cook golden brown and soft on the inside. Too big you could end up with a burnt outside or raw inside.
- Manage the campfire to a moderate heat then add the Dutch oven with the oil in it and heat to 375 degrees C (190 degrees C).Safety First – If you are not confident with campfire heat control then use a camp gas stove instead.
- Add the prepared pork in batches to the heated oil and cook until golden brown.Tip: When the pork is added to the oil it will reduce the temperature of the oil, if it gets too cold the resulting chicharron will be greasy. The colder the pork the smaller the batches will need to be to maintain the temperature.Safety First – When adding items to hot oil it will boil up, ensure there is enough room left in the pot for this to happen without overflowing, if it boils over it will catch fire.
- When the pork is cooked, place it on a paper towel lined plate so the excess oil can be drained.
- Sprinkle with a finishing rub and garnish with diced cilantro to serve.
Nutritional Information
More Dutch Oven Recipes
Dutch Oven Main Dish
Dutch Oven Ham and Pineapple
Dutch Oven Dessert
Dutch Oven Banana Fritter
Dutch Oven One Pot Meals
