This Easy Colombian-Style Pork Belly is crispy on the outside and juicy on the inside, packed with flavor from spices like garlic and cumin. It’s a real crowd-pleaser!
Every bite of this pork belly makes me smile. I love serving it with some rice and avocado—it’s a feast for sure! And yes, I might just take extra pieces when no one is watching. 😉
Key Ingredients & Substitutions
Pork Belly: This is the star of the dish! Choose a piece with a good balance of meat and fat for tenderness and flavor. If you’re avoiding pork, you could try chicken thighs, but the texture will differ quite a bit.
Salt: Salt is crucial for flavor. I use kosher salt for seasoning; table salt is fine but remember to adjust the quantity as table salt is more concentrated!
Spices: Garlic powder and cumin are key for that authentic Colombian taste. If you’re out of cumin, coriander could give a different yet enjoyable flavor. You can skip the paprika if you prefer; it mainly adds color.
Vegetable Oil: For frying, you need oil that can handle high heat. Canola or peanut oil works well too. Olive oil isn’t recommended as it has a lower smoke point.
How Do I Get the Skin Crispy?
Getting that pork belly skin crispy is what makes this dish special! Here are some steps to follow:
- Make sure to dry the skin thoroughly with paper towels before scoring and seasoning. Any moisture will prevent crispiness.
- Score the skin deeply but avoid cutting into the meat. This helps fat render and allows steam to escape.
- Resting the pork belly in the fridge uncovered is key. This dries out the skin even more, which leads to that amazing crunch.
- Heat the oil to the right temperature before adding the pork belly. If it’s too cool, the skin won’t cook properly, and if it’s too hot, it might burn before cooking through.
Easy Colombian-Style Pork Belly Recipe
Ingredients You’ll Need:
- 2 lbs pork belly, skin on
- 1 tbsp salt, plus extra for skin
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika (optional, for color)
- 1 cup vegetable oil (for frying)
- 1 lime or lemon (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation and cooking time, plus at least 1 hour for the pork belly to rest in the fridge. If you have time, letting it sit overnight will enhance the flavor even more. Total time can be around 1.5 hours or longer if resting overnight.
Step-by-Step Instructions:
1. Prepare Pork Belly:
Start by rinsing the pork belly under cool water and patting it dry thoroughly with paper towels. This step is important because moisture on the skin can prevent it from crisping up. Next, score the skin in a crosshatch pattern—make shallow cuts, being careful not to slice into the meat underneath. This will help the skin become crispy as it cooks.
2. Season:
Now it’s time to load up on flavor! Rub the pork belly all over with salt, black pepper, garlic powder, ground cumin, and paprika (if using). Make sure to rub some of the seasoning into the scored cuts in the skin to infuse more flavor.
3. Rest:
For the best texture, let the seasoned pork belly rest uncovered in the refrigerator for at least 1 hour. If you can wait overnight, even better! This helps the skin dry out, leading to extra crunchiness when cooked.
4. Cook Pork Belly:
Heat the vegetable oil in a deep frying pan or deep fryer over medium-high heat until it reaches 350°F (175°C). Carefully place the pork belly skin-side down into the hot oil. Fry until the skin is golden brown and crispy, about 8-12 minutes. Flip the pork to cook the meat side until browned and cooked through, an additional 5-8 minutes depending on the thickness of the cut. Use a meat thermometer to check that the internal temperature reaches about 145°F (63°C).
5. Drain:
Once cooked, remove the pork belly from the oil and allow it to drain on paper towels to absorb excess oil. This keeps it crispy and less greasy!
6. Serve:
Cut the pork belly into bite-sized pieces or strips. When serving, squeeze fresh lime or lemon juice over the top for a lovely, zesty flavor that complements the richness of the pork.
Enjoy your delicious Colombian-style crispy pork belly with rice, avocado, or any of your favorite sides! It’s guaranteed to be a hit.
FAQ About Easy Colombian-Style Pork Belly
Can I Use Different Cuts of Meat?
Yes! While pork belly offers the best flavor and texture for this dish, you can substitute it with chicken thighs or pork shoulder if needed. Just keep in mind that cooking times may vary, and the final texture will differ.
What Can I Do If My Skin Isn’t Crispy?
If your skin isn’t crispy, it might be due to excess moisture. Ensure that the pork belly is completely dry before cooking, and consider letting it rest uncovered in the fridge longer to dry out further. Adjust the frying temperature and make sure the oil is hot enough before adding the meat.
How Should I Store Leftovers?
Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a hot skillet to regain its crispiness, or reheat in the oven at 350°F (175°C) until warmed through.
Can I Marinate the Pork Belly?
Absolutely! You can marinate the pork belly overnight in a mix of your favorite spices and acidic ingredients like citrus juice for added flavor. Just be sure to dry it well before cooking for that perfect crispy skin!
