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Pork Crackling

Alone or as an accompaniment to other dishes, chicharrones are delicious! Their greasy touch and crunchy texture make them my favorites to drink with a soft and super cold beer.

Hello everyone, today we will prepare the crunchiest pork rinds in the world. They are super quick to do.


1 kilo of pork belly

1 teaspoon of baking soda

1 green lemon

1 liter of oil

This recipe is designed to make 4 long pork rinds. So if you want to make more or less quantity, multiply or divide the ingredients and everything will be fine!


The first thing you will do is some cuts to the pulp part of the meat, without touching the fat or cutting the skin. This will help us to make them more crisp.

Then in a pot with plenty of water, add the baking soda and lemon juice. Cook the meat for 15 minutes or until it is completely done.

Remove and fry in hot oil until the pork rinds are golden brown.

Let them cool and enjoy.

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

This recipe is only a guide and you can adapt it to your tastes. So don't stop doing it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:

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