Chicharrones

Ingredients

• Pork Butt with fat
• Adobo Goya all purpose
• 1 ml Cumin
• 15 ml Goya Naranja juice
• Corn oil
• 1 ml Black pepper
• 5 ml Salt

Method

Season the pork generously with the dry rub—Adobo Goya, cumin, black pepper, and salt—rubbing it evenly over each piece so the spice adheres to the meat. Pour the Goya Naranja juice over and work it through with your hands; the acid will begin to denature the proteins at the surface, helping flavour penetrate whilst the citrus itself adds body to the rendered fat later. Let this sit for at least 15 minutes uncovered at room temperature.

Place the seasoned pork—with all accumulated liquid—in a heavy-bottomed skillet over medium heat. Cover with a lid. The meat will release its own moisture first; this braising phase takes 30–35 minutes, during which collagen breaks down into gelatin and the rendered-fat gradually separates from the muscle. Turn the pieces occasionally, but resist the urge to stir constantly—you want them to contact the pan base. The pork is ready when it looks shrunken and pale, and a fork meets no resistance at the centre.

Remove the lid and raise the heat to medium-high. The remaining liquid should evaporate within 2–3 minutes; you'll hear a shift from wet sizzling to dry crackling. This is your cue. If the pan is dry but the meat still looks steamed rather than golden, add a thin film of corn oil—just enough to coat the base—and continue frying, stirring frequently with a wooden spoon. The deep-frying phase proper now begins: the exterior will mottle, then amber, then deep brown as the Maillard reaction builds colour and crust. Watch for the surfaces to dimple and tighten, roughly 8–10 minutes total at this heat. Any loose, crispy fragments that separate are chicharrones proper and should be reserved; they're the reward for patience.

Transfer everything to a colander set over a bowl or lined tray. The rendered fat drains quickly; reserve it if you wish—it's liquid gold for beans or rice. Season the finished chicharrones with a pinch of fleur de sel whilst still warm; the salt adheres to the wet surface and won't slide off. Serve immediately, whilst the crust retains its snap.