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Honduran Chicharones or pork crackling

Honestly this a bite of heaven.  On the rare occasion, when you want to indulge in some pork belly, you will be a super star with this simple recipe.
Course Side Dish
Cuisine Honduran
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 592kcal
Author International Cuisine


  • 1 lb. pork belly
  • 1 lime cut in wedges, to garnish
  • salt to taste
  • 1 tablespoon baking soda
  • 1 tablespoon salt


  • Pat the pork belly dry
  • Mix together the baking soda and salt and rub it on the pork skin
  • Let it sit uncovered in the refrigerator for a couple hours
  • Rinse off the salt and baking soda and cut the pork belly into small pieces about 1/3" leaving the skin attached to the belly.
  • Put the pork belly in a skillet or wok and cover with water. Let the pork belly braise for a hour or two until the water evaporates and you only have fat left in the pan, Make sure to do this slowly over a low heat.
  • Once the pork fat has rendered, turn up the heat to high and fry until crispy and golden.
  • Drain excess fat on a paper towel and salt to taste
  • Enjoy with a squeeze of lime.
  • Heaven!


Calories: 592kcal | Carbohydrates: 1g | Protein: 10g | Fat: 60g | Saturated Fat: 21g | Cholesterol: 81mg | Sodium: 2601mg | Potassium: 226mg | Vitamin C: 5.2mg | Calcium: 11mg | Iron: 0.7mg