Tapas Recipes
Tapas Recipes

Chicharrones and Manteca Colorá Recipe


  1. Portion the pork belly into the desired size for the chicharrones. Be aware they will shrink during the frying process.

  2. In a bowl, mix the pork belly pieces with the vinegar, oregano, salt and garlic cloves.

  3. In a hot pan, melt the lard and then add the mix of pork belly. Bring it to boil.

  4. Carry on cooking for 45-50 mins, or until the bellly is golden in colour. Be careful with the oil splashing during the frying of pork belly. I recommend to use a anti splash perforated lid for this.

  5. Once the belly has taken the desired color, add the praprika and cook just for 30 seconds. Remove from the heat.

  6. Pass all the content of the pan through a colander using suitable continers as the fat will be really hot at this stage. Chicharrones onto a clean tray with kitchen roll paper and manteca into a terracota dish.

  7. Leave it to cool down completely.

  8. Manteca must be set solid completely before to use as spread.

Recipe available on YouTube Youtube

Chicharrones and Manteca Colorá recipe


  • 500g Lard
  • 700g Pork Belly
  • 2 Tablespoons White Wine Vinegar
  • 2 Tablespoons Dried Oregano
  • 2 Tablespoons Sweet Paprika de La Vera (or smoke one)
  • 1 Tablespoon Salt
  • 6 Garlic Cloves, peeled and crushed