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Black serving tray with chicharron garnished with a BBQ rub and cut cilantro.

Dutch Oven Chicharron Recipe

Joey Machado
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This simple dish of deep-frying pork creates tasty bites or components for other recipes.
Preparation 30 minutes
Cook 20 minutes
Servings 12
CourseAppetizer
InfluenceMexico
DifficultyExperienced
MethodDeep Fry
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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.