CHEF SAMBRANO Food Articles Video Recipes




Saturday, January 16, 2016


Photo from

So last night I went to visit a friend, I stopped by a local Filipino Market and purchased about a pound of fried pork like the ones you see in the photo on the left. Then went to visit her dropping off some skins. Fried pork bellies is a good appetizer, of course if you are a vegan this isn't one of your favorites. 

Filipinos and the Mexicans call it chicharrones  and usually it is served with a dip with hot peppers, water, vinegar, salt and pepper, maybe some garlic.  Or a salsa with chopped tomatoes, onions, cilantro, jalapeƱo peppers.

There are different ways to fry these pork bellies and make them crispy. Because the skin can be tough. 

No. 1- Here's a way you can do this in your oven. Take about a 3 pound piece usually sold as a rectangle or square piece. Rinse the whole pork belly and pat dry. Score the skin with a paring knife. Then generously rub sea salt all over the piece of pork. 

Use a small or medium roasting pan with a wire rack inside. Making sure the pork is at room temperature before baking it. Preheat your oven to about 450 degrees F. Then place the pork into the oven. Bake it until it turns golden brown and crispy. Remove and let it rest. Then with a sharp knife, cut it into strips and into bit size pieces.

No. 2- Slice the belly pork into strips about 1/2 inch thick. Take all of the strips and place them in a pot of boiling water, once all strips are in, turn down heat and simmer for about 15 minutes. Remove and drain well. Separate the strips and let it sit in the refrigerator. Cool completely. Then when you are ready to fry them, heat up a wok or deep fryer with enough cooking oil. Heat up the oil to about the 350-375 degrees F. range. Just fry each strip until golden brown, remove from oil and drain.