Chicharrones

Chicharrones are crispy, savory pork cracklings that make a perfect keto-friendly side dish or snack. This dish captures the rich flavors of Mexican cuisine while remaining low in carbohydrates.

Ingredients

• Pork belly - 500 grams
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Cumin powder - 1/4 teaspoon
• Lime juice - 1 tablespoon
• Oil (for frying) - 500 ml (optional, for frying)

Steps

1. Preheat your oven to 150°C (300°F).
2. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
3. Rub the pork belly all over with salt, black pepper, garlic powder, cumin powder, and lime juice, ensuring it gets into the scored areas.
4. Place the pork belly in a baking dish and cover it with aluminum foil. Bake for 30-40 minutes until the fat renders and the meat is tender.
5. Remove the pork belly from the oven and let it cool slightly. Once cool enough to handle, cut it into bite-sized pieces.
6. In a deep frying pan, heat oil over medium-high heat. Fry the pork pieces in batches until they are golden brown and crispy, about 3-5 minutes per batch.
7. Remove the chicharrones from the oil and drain on paper towels. Allow to cool slightly before serving.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 0 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 950 mg
• Cholesterol: 90 mg
• Total Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle maintenance and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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