Chicharrones are one of the most delicious fried foods we have in the Dominican Republic. The crispy skin, the tender fat and meat right underneath make it absolutely addicting! It’s heaven in every bite! If anyone knows, it is me! When I start, I cannot stop!
In Dominican Republic, we serve them in long strips, chopped up in chunks, with traditional sides. In this case, I chose to serve with one of our most popular sides, boiled yuca and our delicious tangy onion relish. You can also serve with fried green plantains (tostones) or rice and beans. You can’t go wrong with any of these sides!
One important thing to note: these chicharrones love to go a little crazy when they fry, splatter is inevitable so make sure you have the pork belly covered while you fry it, use long tongs, approach carefully when turning and removing them from the pan.
So let’s go ahead and make this!
Chicharrones – Dominican Fried Pork Belly with Yuca and Onion Relish
For the pork belly
- 8 slices pork belly
- 2 tbsp ground oregano
- 2 tsp salt
- 2 tbsp ground black pepper
- 1/4 cup lime juice
- 3 lbs frozen Goya yuca or 6 large yuca roots, peleed, cut into chunks
- 1 tsp salt
- 2 large red onions sliced in desired thickness
- 1/4 cup Mazola corn oil
- 2 tbsp white vinegar
- In a deep pot, add enough water to cover all the pork belly slices. Bring to a slight boil.
- Add pork belly, the seasoning and bring to a boil. Cook for about 25 minutes or until the skin can be penetrated easily with a fork.
- Once the pork is tender, remove from pot and set on a paper towel lined plate for about 10 minutes to cool down and drain some.
- In the meantime, cook the yuca as Goya package directs. (Boil water, add salt, cook 30 minutes.)
- While yuca water comes to a boil, slice the red onions.
- Place the onions in a microwavable bowl.
- Add oil and white vinegar. Mix well.
- Microwave for 3 minutes and then at 1 minute intervals until desired onion tenderness is reached.