Best 3 Chicharrones Con Huevos Pork Cracklins With Eggs Recipes
In the realm of culinary delights, few dishes can rival the allure of chicharrones con huevos, a classic combination of crispy pork cracklins and fluffy eggs that has tantalized taste buds for generations. Originating in the vibrant regions of Mexico and extending its reach across Latin America, this culinary gem has captured hearts with its harmonious blend of textures and flavors. Discover the art of preparing this delectable dish with a variety of recipes that cater to diverse preferences and skill levels. From the traditional chicharrones con huevos recipe, where the cracklins are rendered in their own fat until golden brown and combined with scrambled eggs, to innovative variations that incorporate different cooking techniques and ingredients, this article presents a culinary journey that will leave you craving more. Whether you prefer the simplicity of the classic recipe or desire to explore new culinary horizons with unique twists, you'll find a recipe here that will satisfy your cravings. So, prepare your palate for a delightful adventure as we delve into the world of chicharrones con huevos and uncover the secrets behind this beloved dish.
Here are our top 3 tried and tested recipes!
CHICHARRON CON HUEVO (EGGS WITH PORK RIND)
Make and share this Chicharron Con Huevo (Eggs With Pork Rind) recipe from Food.com.
Provided by Mexi-Rosie
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in hot cooking oil until it is light brown.
- Add the crumbled chorizo and stir fry till chorizo is cooked.
- Add the pieces of the crackly pork rind (chicharron) and the rest of the ingredients.
- simmering until the pork rind is soft.
- Beat eggs slightly and add to the above preparation, mixing well, cooking to the scrambled eggs stage.
Nutrition Facts : Calories 176.1, Fat 14.1, SaturatedFat 4.2, Cholesterol 224.7, Sodium 257, Carbohydrate 1.7, Fiber 0.1, Sugar 0.8, Protein 10
CHICHARRONES (PORK CRACKLIN'S)
These pan-fried pork cracklin's are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.
Provided by Virgilio Martinez
Time 2h10m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Rub the pork belly with the salt and let sit for 1 hour.
- Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
- In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
- Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.
CHICHARRóN CASERA
Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.
Provided by Lesley Téllez
Number Of Ingredients 4
Steps:
- Preheat the oven to 250°F.
- Cut the skin into large, wide pieces, about 6 inches long by 4 inches wide.
- Place the skin on a rack set over a baking sheet and bake for 1 hour. Lower the heat to 200°F and bake for 2 to 3 more hours, until the skin is a dark caramel brown and the top is no longer moist or sticky. (The bottom may still be slightly moist with fat.) Wash the rack and baking sheet, return the rack to the pan, and set them next to the stove.
- Heat the oil in a large Dutch oven over high heat. When very hot (at least 320°F), add a piece of pork skin. After about 30 seconds, it should bubble and puff up into a chicharrón. Flip if necessary to make sure both sides are cooked. Once puffy and golden brown, transfer to your prepared baking sheet and season with salt. Repeat with the remaining pieces of pork skin.
- Serve as soon as the pieces have cooled, with salsa or guacamole if desired. Or store the pieces in an airtight container for snacking later. They will keep for up to 5 days.
Tips:
- Choose high-quality pork belly: Opt for pork belly with a good fat-to-meat ratio and no bruises or blemishes.
- Prepare the pork belly properly: Wash the pork belly thoroughly and pat it dry. Cut it into small, bite-sized pieces.
- Season the pork belly: Use a combination of spices and seasonings to flavor the pork belly, such as salt, pepper, garlic powder, onion powder, and chili powder.
- Render the pork belly fat: Heat a large pot or skillet over medium heat. Add the pork belly and cook it slowly, stirring occasionally, until the fat has rendered and the pork is crispy.
- Drain the pork belly: Once the pork belly is crispy, remove it from the pot or skillet and drain it on paper towels to remove excess fat.
- Make the salsa: Combine chopped tomatoes, onions, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
- Prepare the eggs: Fry or scramble the eggs to your liking.
Conclusion:
Chicharrones con huevos is a delicious and satisfying Mexican dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover pork belly and is also a good source of protein and healthy fats. Enjoy this recipe with your family and friends!
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