Chicharrones, or crispy pork rinds, are a beloved snack with a satisfying crunch. This homemade version is seasoned to perfection and can be enjoyed on their own or as a topping for various dishes.
Ingredients
🐖 2 lbs pork skin, cleaned
🧄 4 garlic cloves, crushed
🧅 1 small onion, halved
🍃 2 bay leaves
🌿 2 whole cloves
🌶️ 1 teaspoon whole peppercorns
🧂 2 tablespoons salt (plus more for seasoning)
🛢️ Pork lard or neutral oil, for frying
Equipment
• Large pot
• Wire rack
• Paper towels
• Sharp knife
• Deep frying pan or deep fryer
• Slotted spoon
Prep Time
30 minutes (plus 24 hours drying time)
Cook Time
20 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on serving sizes.
• Calories: 150
• Protein: 10g
• Carbohydrates: 0g
• Fat: 12g
Instructions
1. Prepare the Pork Skin
o Rinse the pork skin thoroughly under cold water to remove any impurities.
o Place the pork skin in a large pot and cover with water.
o Add garlic cloves, onion, bay leaves, cloves, peppercorns, and 2 tablespoons of salt to the pot.
2. Cook the Pork Skin
o Bring the pot to a boil over high heat, then reduce to a simmer.
o Simmer for 1.5 to 2 hours, or until the pork skin is tender but not falling apart.
o Remove the pork skin from the pot and let it cool slightly.
3. Dry the Pork Skin
o Use a sharp knife to remove any excess fat from the underside of the pork skin.
o Cut the pork skin into small, even pieces (about 1x1 inch) for frying.
o Pat the pieces dry with paper towels to remove excess moisture.
4. Air-Dry the Pork Skin
o Place the pork skin pieces on a wire rack in a well-ventilated area.
o Let them air-dry for 24 hours, or until they are completely dry and brittle to the touch.
5. Fry the Pork Skin
o Heat pork lard or neutral oil in a deep frying pan or deep fryer to 375°F (190°C).
o Carefully add the dried pork skin pieces in small batches to avoid overcrowding.
o Fry for 1-2 minutes, or until the pieces puff up and turn golden brown.
o Use a slotted spoon to transfer the fried chicharrones to a paper towel-lined plate to drain excess oil.
6. Season and Serve
o While the chicharrones are still warm, season them with additional salt or your preferred seasonings (such as chili powder, paprika, or lime zest).
o Serve immediately for maximum crunch.
Cooking and Serving Tips
• Variations: Add a sprinkle of garlic powder, cayenne pepper, or your favorite spice mix for unique flavors.
• Serving Suggestions: Use chicharrones as a topping for soups, salads, or tacos. They also pair well with salsa or guacamole.
• Storage: Store in an airtight container at room temperature for up to 3 days to maintain their crispiness.
Enjoy your perfectly crispy and flavorful Chicharrones! 🐖✨