Chicharrón Curado

Author

Luis Gustavo

Prep Time: 00:00

Recipe Time: 12:00

Temperature : 170.6F / 77C

Ingredients

• Pork Belly 1000 g
• Brown Sugar 30 g
• Salt 40 g
• Ground Black Pepper 1/2 tsp
• Smoked Paprika 1/2 Tbsp

Directions

1. In a small bowl, thoroughly mix all the seasonings.
2. Rub the spice mix evenly over the entire surface of the pork belly.
3. Place the seasoned pork belly into a food-grade vacuum bag and seal it securely.
4. Place the bag in the lower section of your refrigerator to cure. Let it rest for at least 12 hours; for deeper flavor, you can leave it for up to a week, though 48 hours is ideal for maintaining juiciness.
5. Remove the pork belly from the bag and rinse it under cold running water to remove the excess rub. Pat the meat dry.
6. Place the pork belly into a fresh, clean vacuum bag and seal it. Cook sous vide at 77°C for 12 hours.
7. After 12 hours, remove the bag and immediately submerge it in an ice bath (reverse Bain-Marie) for approximately 30 minutes until the meat is completely chilled.
8. Remove the pork belly from the bag, pat it dry, and carefully scrape away any excess collagen. Slice the meat into your desired shapes.

Finishing Steps

1. Deep Fry: Fry the pieces at 180°C until golden brown and the skin has puffed.
2. Air Fry: Alternatively, air fry at 180°C for 30 minutes, turning occasionally for even browning. Note: The skin may not pop as much in an air fryer; for a better crunch, finish with a quick 10-second deep fry at maximum temperature.
3. The Non-Classic Twist (Grilling): For a smoky, unconventional finish, grill the whole pork belly piece over medium-high heat. To maintain maximum juiciness, ensure the internal temperature does not exceed 63°C (145°F) during this final sear. This allows you to achieve a charred, crispy exterior while keeping the fat silken and the meat tender