Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanSnack
Recipe Story
origins & traditionsGallos de Chicharron are a beloved Costa Rican street food and home snack featuring crispy fried pork belly pieces served on soft corn tortillas topped with fresh cabbage slaw, tomatoes, and a squeeze of lime. The name "gallo" refers to the small tortilla topped with meat and vegetables, similar to a soft taco but distinctly Costa Rican in preparation and flavor profile. The pork is seasoned with garlic, black pepper, and salt, then fried until perfectly crispy on the outside while remaining tender inside. This dish showcases the Costa Rican love for simple yet flavorful preparations using readily available ingredients. The contrast between the crispy, savory pork and the fresh, crunchy vegetables creates a satisfying texture combination that makes these gallos irresistible. Traditionally enjoyed as a mid-morning or afternoon snack, they are also popular at social gatherings and family meals throughout Costa Rica.
Instructions
step by step0/8 done
Cut the pork belly into 1-inch cubes, pat dry with paper towels. Season generously with salt, black pepper, minced garlic, and a pinch of cumin. Let marinate for 15 minutes at room temperature.
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned pork belly cubes in a single layer, working in batches if necessary to avoid overcrowding.
Fry the pork for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. The internal temperature should reach 165°F. Remove with a slotted spoon and drain on paper towels.
While the pork cooks, prepare the cabbage slaw by finely shredding the cabbage. Toss with lime juice, a pinch of salt, and chopped cilantro. Set aside.
Dice the tomatoes into small pieces and combine with finely chopped onions. Season with salt and a squeeze of lime juice to make a simple pico de gallo.
Warm the tortillas in a dry skillet or directly over a gas flame until soft and pliable, about 30 seconds per side.
To assemble, place 3-4 pieces of crispy chicharron on each warm tortilla. Top with a generous spoonful of cabbage slaw and the tomato-onion mixture.
Finish with an extra squeeze of fresh lime juice and additional cilantro if desired. Serve immediately while the chicharron is still hot and crispy.
Gallos de Chicharron
5.0 (15)
Traditional Costa Rican crispy pork belly snacks served on warm tortillas with fresh vegetables and tangy salsa. These savory gallos are perfect for any time of day with their satisfying crunch and bold flavors.
medium
45 min
6 servings
Ingredients
0 of 12 checked
Main
- 600 grams pork-chops, cut into 1-inch cubes (use pork belly if available)
Seasoning
- 1 1/2 teaspoons salt
- 1 teaspoons black-pepper, freshly ground
- 4 cloves garlic, minced
- 1/2 teaspoons cumin, ground
Cooking
- 4 tablespoons vegetable-oil, for frying
Toppings
- 3 cups cabbage, finely shredded
- 3 pieces lime, juiced
- 4 tablespoons cilantro, chopped
- 2 pieces tomatoes, diced
- 1 pieces onions, finely chopped
Base
- 12 pieces tortillas, corn tortillas, warmed
Chef Tips
expert advice•For extra crispy chicharron, ensure the pork belly is completely dry before frying and do not overcrowd the pan.
•The key to authentic Costa Rican flavor is using fresh lime juice generously.
•If pork belly is unavailable, pork shoulder can be substituted but will have a different texture.
•For a spicier version, add finely diced jalapeños to the tomato mixture or serve with Costa Rican salsa Lizano on the side.
•The cabbage slaw can be prepared up to 2 hours ahead and refrigerated.
•Make sure to warm tortillas just before serving as they become tough when cold.
•For meal prep, cook the pork ahead and reheat in a hot oven to restore crispiness.
•These gallos pair wonderfully with Costa Rican style black beans and rice as a more substantial meal.
