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Chili Lime Pork Belly Chicharrones

Prep Time:

12 hrs

Cook Time:

3 hrs

Servings:

4-6

Flavors Used:

If you’re looking for a snack that’s bold, crispy, and full of flavor, you’ve found it. These Chicharrones take pork belly to a whole new level. This recipe takes a little time and love but trust me, it’s worth every minute. It’s perfect for the grill or smoker, and the Dan-O’s Chili Lime Seasoning ties it all together. So grab your pork belly, fire up the grill, and let’s get after it!

Ingredients

⅔ of a bottle Dan-O’s Chili Lime Seasoning
½ of a full pork belly
Kosher salt (for drying skin)
½ cup olive oil
⅓ bushel cilantro
Juice of 3 limes
2 tbsp garlic paste
6 oz Squirt (grapefruit soda)

Preparation Instructions

Prep the Pork Belly: Cut the pork belly in half. Save one half for later. Score the meat side with cuts about 2 inches deep (not cutting through the skin).
Dry the Skin: Flip the pork belly skin-side up. Using one or two sharp knives, poke hundreds of tiny holes in the skin. Generously coat the skin side with kosher salt. Let it sit for at least 2 hours to dry out the skin — 12 hours if you want maximum crispiness.
Make the Sauce: In a blender, combine the olive oil, bushel cilantro, lime juice, garlic paste, and Dan-O’s Chili Lime Seasoning. Blend until thickened. Stir in Squirt carefully after blending to keep the carbonation.
Coat the Pork Belly: Generously coat the pork belly with the sauce, making sure it gets deep into the scored cuts.
Grill or Smoke: Place the pork belly on a charcoal grill or smoker set to 275–300°F, meat side down. Cook for about 3 hours, adjusting time based on thickness and doneness preference. Because I cooked it on a Green Egg, I wanted to crisp the skin at the end, so I brought the pork belly inside and broiled it in the oven for 10–15 minutes.
Serve: Remove from heat and serve hot. Yum Yum Get Ya Sum!