Comments on: Chicharron – Deep fried pork belly – How To

By: Jocelyn

Jocelyn — Thu, 11 Aug 2011 15:55:00 +0000

Thank you so much for the baking soda tip that is something that I would have never thought of and now I know what was missing when I was frying also I was frying in way to much oil.

By: Flaco

Flaco — Mon, 14 Mar 2011 01:31:32 +0000

Very good. Thanks for the recipe. I wud like
To make the skin extra crispy. How can I
achieve This.

By: Myna

Myna — Sun, 28 Nov 2010 11:46:01 +0000

wow!!! this recipe is so yummy!!! been using it three times and it’s really good!! This really help .me here a lot. We Filipinos love chicharones and being in China, Chinese don’t eat this much. We’ve been searching chicharrones recipe coz my husband love it tooglad we’d found your recipe!!! thanks Nika…

By: Tito

Tito — Sun, 05 Sep 2010 18:00:56 +0000

Ay bendito! These look so close to how my aunts make these back home in Puerto Rico. My mouth is watering.

By: Yuca con (not really) ChicharrÃ³n « Latina-ish

Yuca con (not really) ChicharrÃ³n « Latina-ish — Fri, 13 Aug 2010 14:30:33 +0000

[...] Aug If you want a recipe for authentic chicharrÃ³n, this is not the blog for you. I can’t be bothered to find the real cut of meat I would need [...]

By: Alexandra

Alexandra — Thu, 05 Aug 2010 20:20:46 +0000

I decided I would never print this recipe but I’d come back to your blog each time I made chicharrones. It has been almost a year since I last made chicharrones and came back to “refresh” my memory. Â¡Que maravilla! Love it

By: Nika

Nika — Tue, 15 Sep 2009 17:11:53 +0000

Alexandra: so glad I was able to help you make delicious chicharrones!

By: Alexandra

Alexandra — Tue, 15 Sep 2009 17:08:15 +0000

Your website looks even better than before, congrats! I found your recipe almost three years ago when I could not find a Chicharron anywhere in Switzerland! So I tried it and voilÃ¡ I make amazing chicharrones. I return to re-read the recipe everytime before i cook it… just to make sure ) Gracias de una Colombiana who loves your recipe!

By: Mike

Mike — Tue, 19 May 2009 01:14:03 +0000

Whew! I got picnic shoulder today for .69 a pound. What to do with all of this fat? Thank you so much! It is so good. OMG! The simmer trick with the baking soda is a must try! Thanks!

By: Lourdes

Lourdes — Thu, 14 May 2009 19:53:48 +0000

In Mexico, we don’t call this chicharron, but it still is delicious.