Pan Fried Pork Chicharrones (Central American Style)

READY IN: 40mins


  • 1 12 - 2
    lbs boneless pork (butt, roast or pork for carnitas (cut into 1 1/2 in cubed chunks )
  • 2 -3
    tablespoons cumin powder
  • 1
    large lemon (halfed)
  • 2
    tablespoons sour orage juice (Goya Naranja agria)
  • 1 12
    cups cooking oil (corn prefferably)


  • Heat oil in a large frying pan on medium high.
  • In a large bowl: Squeeze lemon juice over pork. Season pork with cumin, pepper and salt to taste. Pour orange juice over pork and toss. Let sit for about 30 minutes.
  • Test oil rediness by dropping a small piece of pork into oil. If it sizzles instantly, it is ready.
  • Discard marinade and place pork (slowly, one by one) into hot pan with tongs not fork. Cover with foil/lid and fry for about 15 minute Remove foil/lid and let fry for another 5 mins uncovered. Turn pork pieces and fry evenly on other sides (about 5-7 mins more). Finally, with tongs, stir pork around (turning frequently) in the hot pan for about 2 more mins or until you see a nice dark golden caramalized color on pork. Remove from pan with tongs and drain on paper towel. Serve warm.