Chicharrones de Cádiz

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Preparation info
  • Serves

    4–6

    • Difficulty

      Complex

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

Chicharrones are a meatier and classier variation of pork scratchings. This Cádiz version is made by slow-roasting belly of pork, chopping it up and serving it with lots of freshly squeezed lemon juice and ground cumin.

Ingredients

  • 2 garlic cloves, crushed to a paste with 1 teaspoon salt
  • 1 tablespoon ground

Method

The following is the Moro recipe for roast pork belly, but if you have a tried and trusted method, feel free to use your own.

Preheat the oven to 230°C/450°F/Gas 8. Mix the garlic with the fennel seeds and rub it over the flesh side of the pork belly. Turn the meat over and dry