Chicharrones (Pork Rinds)
Chicharrones, or pork rinds, are a deliciously crunchy snack or ingredient that brings a savory pop to various dishes. This traditional recipe will guide you to create perfectly puffed and crispy chicharrones that are irresistible and perfect with a squeeze of lime or a dash of hot sauce.
Ingredients:
🐖 1 lb pork skin
🧄 3 garlic cloves
🧅 ½ onion
🌿 2 bay leaves
🌿 2 cloves
🌶️ ½ tsp peppercorns
🧂 1 tbsp of salt
🥓 Pork lard (hydrogenated or mixed)
Instructions:
- Prepare the Pork Skin: Start by rinsing the pork skin thoroughly. If there are any hairs, shave them off or carefully burn them with a torch. You may find pork skin with varying amounts of fat attached; decide whether you want to leave some fat on for cooking or remove it for a light snack.
- Cook the Skin: Place the cleaned pork skin in a pot filled with boiling water. Add garlic cloves, onion, bay leaves, cloves, peppercorns, and salt. Ensure the water covers most of the skin. Cover with a lid and simmer for 15 minutes.
- Cut and Dry the Skin: After cooking, remove the skin and let it cool slightly. Cut into desired shapes such as small pieces, cubes, or strips. Pat dry each piece with paper towels thoroughly to prepare for dehydrating.
- Dehydrate the Skin: Arrange the pieces on a sheet pan. Place them in an oven preheated to 200°F (93°C) and let them dehydrate for 10 to 12 hours. The skin should become rock-hard once adequately dehydrated.
- Fry the Chicharrones: Heat pork lard in a pot or wok over high heat until it just starts to smoke. Carefully add the dehydrated skin pieces—do this in small batches to avoid overcrowding. The skins will puff up significantly—up to four times their size—so allow space for expansion. Fry them until fully puffed but not dark.
- Serve: Once they are perfectly puffed, remove them from the lard and drain on paper towels. Serve your homemade chicharrones with fresh lime and your choice of hot sauce, or incorporate them into your favorite dishes.
Cooking Tips:
- Ensure the pork skin is thoroughly dry before frying to avoid oil splatter.
- Monitor the frying closely; overcooked chicharrones can become overly crispy and hard.
Prep Time: 30 minutes
Cook Time: 10-12 hours (dehydrating and frying)
Total Time: Approximately 12 hours 30 minutes
Servings: Serves 4-6 as a snack
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Chicharrones (Pork Rinds)
Fat Daddio's SP-HALF Natural Aluminum Half Sheet Pan
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