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Halal Beef Belly Chicharron
1 h 30 minServes 4Nutri-Score D€€
D
1 h 30 min
1 h 30 minHalal Beef Belly Chicharron
what you need
Ingredients
beef belly (cut into thick strips)Meat1 kg
saltSpices15 g
black pepper (ground)Spices5 g
garlic (crushed)Produce4 pieces
bay leavesSpices2 pieces
vegetable oil (for deep frying)Pantry1 litre
per serving
Nutrition
1,579kcal
- Carbs
- 1 g
- Proteins
- 45 g
- Fat
- 155 g
what you’ll use
Tools
Stockpot- Deep fryer
Slotted spoon
Tongs
step by step
Method
- Step 1
Simmer the beef belly
- Put the beef belly in a pot and cover with water.
- Add the salt, black pepper, garlic and bay leaves.
- Simmer until the meat is tender and the skin softens.
- Step 2
Dry the meat
- Drain the beef belly and pat it completely dry.
- Let it cool and rest so the surface dries out.
- Step 3
Fry until crispy
- Heat the oil to about 180 °C.
- Fry the beef belly in batches until golden and crackling.
- Drain on a rack or paper.
- Step 4
Serve
- Season with a little extra salt.
- Serve hot with guacamole or green sambal.