Crispy Pork Belly in a barrel

This barrel-roasted chicharrón is one of my favorite Puerto Rican dishes, and in this recipe, I’ll show you how to prepare it using pork belly. The process starts with a simple overnight salt cure, followed by slow cooking in the XL barrel from Grills El Barril, resulting in perfectly crispy skin and juicy meat. My homemade adobo adds a special touch with its unique blend of spices, enhancing the smoky flavor of the meat.

This dish is perfect for sharing with friends and family, served alongside arroz con gandules (rice with pigeon peas) and potato salad, capturing the authentic flavors of Caribbean cuisine. Whether for a special celebration or an afternoon barbecue, this barrel-roasted chicharrón will always be a hit at the table.

Ingredients:

• 10 pounds of pork belly

• Coarse salt (enough to cure the pork belly)

• Your homemade adobo (equal parts salt, MSG, garlic, white pepper, paprika, cumin, mustard, and onion, with added smoked paprika)

• 2 cups of arroz con gandules (rice with pigeon peas)

• Potato salad (prepared to taste)

Instructions:

• Curing the Pork Belly:

  • Generously rub the pork belly with coarse salt.

  • Place the pork belly in a container, cover it, and leave it in the fridge overnight (minimum 12 hours).

• Preparing the Barrel:

  • Preheat the XL barrel from Grills El Barril over moderate heat using charcoal.

  • Ensure that the temperature remains stable for slow cooking.

  
  

• Seasoning and Hanging:

  • Lightly rinse the pork belly to remove excess salt, then dry it well.

  • Season the pork belly with your homemade adobo, making sure to cover all sides.

  • Use hooks to hang the pork belly in the barrel. The pork belly should be suspended at a sufficient distance to cook slowly without burning.

• Cooking in the Barrel:

  • Cook the chicharrón in the barrel for approximately 3 to 4 hours, checking periodically. The chicharrón will be ready when the skin is crispy and golden, and the meat is juicy and well-cooked.

  
  

• Serving:

  • Serve the chicharrón with arroz con gandules (rice with pigeon peas) and potato salad.

This traditional dish, cooked in the barrel style, has an incredible flavor with the perfect crispy texture. It’s ideal for enjoying at gatherings with friends!