Tito Al's Secret Crispy Pork Belly Chicharon Recipe

The Origins of Tito Al's Chicharon

Tito Al's chicharon, a Filipino pork belly delicacy, has developed quite a cult following in recent years. While crispy pork belly has always been a staple in Filipino cuisine, Tito Al took things to the next level with his signature preparation method resulting in perfectly crisped pork belly with tender, melt-in-your-mouth meat.

Tito Al's Secret Chicharon Recipe

The exact details of Tito Al's chicharon recipe remain a closely guarded secret. However, home cooks have managed to reverse engineer a method for making chicharon with a very similar texture and flavor profile. The key lies in finding the right cut of pork belly, proper scoring techniques, brining time, frying temperature, and ensuring even heat distribution for uniform crisping.

Finding the Right Pork Belly

Tito Al sources his pork belly from Duroc pigs which are known for their heavy marbling. This intramuscular fat keeps the meat moist and results in better fat rendering during frying. For best results, choose a 2-inch thick pork belly slab weighing around 2 to 3 pounds. Avoid lean cuts as they will not crisp up properly and can become tough after frying.

Scoring the Pork Belly

Before frying, the pork belly must be properly scored. Uniform scores across the skin and just slightly into the fat layer allow for even cooking. The scores also provide grooves for the melted fat to drain off resulting in a less greasy final product. Score the skin side of the pork belly first in 1-inch increments. Then make perpendicular scores for a classic diamond pattern.

Mastering the Fry

Now comes the most crucial part - perfectly frying the pork belly for chicharon bliss. After scoring, rub the pork belly generously with salt, pepper, garlic powder and let sit for at least 30 minutes. Then, pour oil into a heavy bottomed pot, Dutch oven or deep fryer to a depth of around 4 inches. Heat the oil to 275°F and fry for around 15 to 20 minutes until golden brown, crispy and puffed up.

Tito Al's Secret Ingredients

The classic Tito Al's chicharon is fried simply with salt and pepper. However, creative cooks have experimented with additional spices and ingredients in the dry rub or even the fry oil itself. Some find that adding a touch of sugar helps with browning and caramelization. Others infuse herb flavors like rosemary or thyme into the frying oil. Play around and find your signature touch!

Achieving Chicharon Greatness

Patience and precision are key when frying pork belly for chicharon. Allow plenty of time for the intramuscular fat to render slowly so the meat cooks through without becoming tough and chewy. regulate the heat carefully so the bubbles are gentle and constant. And don't be tempted to move or flip the pork before it naturally releases from the bottom of the pan. Follow these tips and you will be rewarded with the perfect puffy, crispy, meaty chicharon.

Serving Ideas for Chicharon

A batch of freshly fried Tito Al style chicharon is hard to resist on its own. The crispy, salty skin paired with the tender meat is simply divine. However, there are plenty of delicious ways to serve chicharon and stretch that pork belly goodness even further. Read on for some mouthwatering chicharon serving ideas.

Chicharon with Vinegar Dipping Sauce

This is the classic Filipino way to enjoy chicharon. Whip up a quick dipping sauce by combining rice vinegar or cane vinegar, minced garlic, sliced chili peppers, and freshly cracked black pepper. Dunk, eat and repeat for a perfect flavor and texture contrast.

Chicharon Burnt Ends Tacos

Leftover chicharon make for finger-licking burnt ends that are meant for stuffing into tacos. Simply chop up the crispy ends into bite-sized pieces along with some caramelized onions and cilantro. Stuff into doubled up corn tortillas for an incredible fusion taco experience.

Chicharon Nachos

For the ultimate game day snack, load up some freshly fried chicharon pieces onto corn tortilla nacho chips. Top with all your favorites like chili, cheese, pico de gallo, guacamole and sour cream. The added crunch and flavor from Tito Al's style chicharon takes nachos to a whole new level.

FAQs

What cut of pork belly is best for chicharon?

Choose a 2-inch thick, skin-on pork belly slab weighing around 2 to 3 pounds. Opt for higher fat content rather than lean. The intramuscular fat keeps the meat moist during frying. Duroc pork belly is the gold standard, but a high quality pasture raised slab works too.

Is scoring the pork belly necessary?

Yes, proper scoring is crucial! The 1-inch crosshatch pattern allows for even cooking, fat rendering, and moisture drainage. Avoid skipping this step. Uniformly score just the skin side first, then make perpendicular scores taking care not to cut deeper than the fat layer.

What is the ideal oil temperature for frying chicharon?

Aim for 275°F on a thermometer. This allows the pork belly to fry slowly so the fat can render without over browning the meat. Hotter temperatures lead to uneven cooking. Cooler temperatures increase oil absorption leading to a greasier end product.

How long does it take to fry chicharon?

For a 2 to 3 pound slab, allow 15 to 20 minutes of frying, flipping halfway through. The pork belly should turn golden brown, become puffy, and the skin will separate from the meat when it's ready. Smaller batches may take less time. Monitor closely near the end to avoid burning.