Chicharrones with Onion Salsa

I first ate these bite sized chunks of belly pork in Peru but they taste just as good back here in Blighty.  The onion salsa is a salty, spicy, sweet accompaniment which lifts the chicharrones to the next level.  Serve them with roasted sweet potatoes and a bitter green leaf (kale or savoy cabbage) for an alternative Sunday roast or a week night treat.


Serves 4

1 1/2 lb Pork Belly cut into bite sized cubes

1 tsp salt

For the Onion Salsa

1 red onion – finely sliced

Juice of 1 Lime

1 tbsp Olive Oil

1 Red Chilli – sliced thinly



Put the pork into a large, flat based pan (a deep frying pan is perfect) so that it is in a single layer and has room to move.

Cover the meat with cold water and add the salt.  Bring to the boil then reduce the heat to its lowest setting and simmer, uncovered, until all the water has evaporated.  It is the slow cooking that renders the fat from the meat.

Meanwhile make the onion salsa.  Place the onion slices in a bowl and generously sprinkle with salt, cover and leave for 15 minutes.  Rinse the salt from the onion and squeeze out any excess moisture.  Return the onion slices to the bowl and repeat the salting process.  Rinse once again and squeeze dry.

Place the onions in a clean bowl and mix in the lime juice, olive oil and chilli.  Cover until ready to serve.

Once the water has all evaporated from the pork continue cooking over a low heat, the meat will brown and caramelize in its own fat.  Turn the pieces until all sides are a rich golden brown.

Serve with roasted sweet potatoes and the onion salsa.


3 thoughts on “Chicharrones with Onion Salsa

  1. bizzare the day you posted this i cooked roast belly of pork sprinkled with sea salt and 5 spice on a trivet of halved jaffas and basted it throughout how weird is that : P

    • Sounds yummy – must be some sort of psychic connection stretching across the Irish Sea : )

  2. I love belly pork, so I bought some this week. Then realised I had no idea how to cook it. I was thinking just bung it under the grill. I am so glad I read this and cooked it this way! It was delicious. However I didn’t do the salsa, I had mash, tender stem broccoli, baby corn and mange toute. Thanks for another great blog entry

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