Description
Learn how to make super crispy, Oven Roasted Chicharrones – no air fryer or deep fryer necessary! Thick strips of pork belly are rubbed with baking soda, lime, and sazon, then roasted on a low until perfectly juicy and crunchy. Finish with a squeeze of lime juice and flakey salt or serve with fresh guacamole.
Ingredients
Units
Scale
- 2 1/2 lbs pork belly
- 1 tsp sazon seasoning
- 2 tsp salt
- 1 tsp baking soda
- 1 tbsp lime juice
- additional limes to garnish
Instructions
- Prep the pork belly: Rinse the pork belly and pat thoroughly dry with paper towels. Cut the pieces of pork into long 1 ½ inch thick strips. Slice into the meat (being careful not to cut through the skin) of each strip, creating small cuts along each strip, about 1 inch apart.
- Season the meat: In a small bowl mix together the sazon, salt, baking soda, and lime juice to create a paste. Rub this paste all over the meat until evenly coated.
- Prep the oven and bake: Preheat the oven to 300°F and arrange the seasoned pork belly strips on the baking sheet. Bake for 30 minutes before flipping them and cooking for an additional 30 minutes, or until golden brown.
- Finish on a rack: Turn the oven up to 450°F. Transfer the finished chicharrones to a rack over the baking sheet and bake an additional 8-12 minutes, watching closely until crispy. Finish with a squeeze of lime juice and a sprinkle of salt.
Equipment
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