If there’s one thing that never lasts long in my kitchen, it’s chicharrón de cerdo. We love it in the Dominican Republic—crispy, salty, juicy pork belly that you can enjoy as a snack, appetizer, or with a side of rice and tostones. Traditionally, it’s deep-fried, but in this recipe, I’m using the air fryer to make it easier, a little lighter, and way less messy.
This version still delivers all that classic flavor. I boil the pork belly first with garlic and onion for tenderness and flavor, then dry it well (this part is key!) before seasoning it with Dominican oregano and spices. After that, it goes into the air fryer where it turns perfectly golden and crispy—no oil splatters required.
Whether you’re new to chicharrón or looking for a quick weekday version that doesn’t skimp on taste, this one’s for you. If you love Dominican dishes like mofongo or tostones, you’ll definitely want to add this to your rotation.
Step-by-Step Instructions
Start by boiling the pork belly. Add the pieces to a large pot and cover with water. Toss in half a red onion, two smashed garlic cloves, and one teaspoon of salt. Bring to a boil and simmer uncovered for 10 to 12 minutes until the pork is slightly tender and infused with flavor.
Next, transfer the pork belly to a baking sheet lined with paper towels. Use more paper towels to press and remove as much moisture as possible—this step is essential for crispy skin later on.
Once dry, season the pork belly on both sides with the remaining teaspoon of salt, garlic powder, black pepper, and Dominican oregano. Make sure each piece is well-coated with flavor.
Preheat your air fryer to 395°F (200°C) if needed. Lightly spray the basket with oil and arrange the pork belly pieces in a single layer. Air fry for 14 minutes, flipping halfway through.
About 2 minutes before it’s done, flip the pieces skin-side up to get that extra crunch on top. Once they’re golden and crisp, remove them from the air fryer and let them rest for a few minutes.
Finally, slice into bite-sized 2-inch pieces and serve hot. ¡Buen provecho!
Serving Suggestions
These crispy pork bites are so versatile! You can serve them:
- As an appetizer with guacamole, lime wedges, or dipping sauce.
- Alongside white rice (arroz blanco) and habichuelas guisadas for a full Dominican meal.
- On top of mofongo.
- With boiled yuca and ensalada verde for a weekend family lunch.
Storage Tips
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: For best results, reheat in the air fryer for a few minutes to bring back the crispiness.
Freezing is not recommended due to texture changes.
Recipe Tips
- Dry it well: After boiling, removing all the excess moisture is what helps the skin crisp up beautifully. Use plenty of paper towels and press firmly.
- Don’t skip the oregano: Dominican oregano has a deeper, more robust flavor. It makes a big difference.
- Make it your own: Want extra garlic? Go for it. Like it spicy? Add a pinch of cayenne.
- Crispier skin tip: Turn the pork skin-side up for the last few minutes in the air fryer to get that signature crunch.
Crispy Air Fryer Pork Belly (Chicharrón de Cerdo)
Author:Ingredients
- 2 lbs 900g pork belly, skin-on, cut into large strips
- ½ red onion
- 2 garlic cloves, smashed
- 2 teaspoons salt, divided
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon Dominican oregano
- Cooking spray or oil for air fryer
Instructions
- Boil the pork belly:
- Place the pork belly pieces in a large pot and cover with water. Add the red onion, garlic cloves, and 1 teaspoon of salt. Bring to a boil and simmer uncovered for 10–12 minutes. This helps soften the meat and infuse flavor.
- Remove the pork from the pot and place on a baking sheet lined with paper towels. Pat the top with more paper towels to remove as much moisture as possible. The drier the pork, the crispier the chicharrón will be.
- Sprinkle the pork belly pieces with the remaining 1 teaspoon of salt, black pepper, garlic powder, and Dominican oregano. Make sure to season both sides evenly.
- Air fry the pork:
- Preheat your air fryer to 395°F (200°C) if needed. Spray the basket lightly with oil and place the pork belly pieces in a single layer. Air fry for 14 minutes, flipping halfway through.
- About 2 minutes before it’s done, reposition the pork with the skin side up to allow the skin to crisp up even more.
- Let the chicharrón rest for a few minutes once out of the air fryer. Then, slice into 2-inch pieces using a sharp knife and serve hot.
Notes
- Drying the pork thoroughly is key to getting crispy skin. Don’t skip this step!
- Dominican oregano has a bold, earthy flavor that gives this dish a distinctive touch. If using regular oregano, use slightly less.
- You can add a squeeze of lime juice just before serving for an extra punch.
- Serve with tostones, yuca, or rice and beans—or as an appetizer with guacamole.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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