Best 4 Pan Fried Pork Chicharrones Central American Style Recipes
Crispy, savory, and utterly addictive, Pan-Fried Pork Chicharrones (also known as carnitas) are a beloved Central American delicacy that has captured the hearts and taste buds of many. These bite-sized morsels of deep-fried pork belly or pork shoulder are a symphony of textures, boasting a golden-brown and crackling exterior that gives way to a tender, melt-in-your-mouth interior. Typically seasoned with a vibrant blend of garlic, oregano, cumin, and paprika, these chicharrones pack a flavorful punch that lingers on the palate. Served fresh out of the pan or enjoyed as a tasty snack, they are sure to be a hit at any gathering. Our collection of recipes offers a variety of takes on this classic dish, ensuring that there's something for everyone, from traditional Central American flavors to modern twists and fusions.
Let's cook with our recipes!
25 OF THE MOST AMAZING MEXICAN CHICHARRONES RECIPES
Provided by Eat Wine Blog Team
Number Of Ingredients 25
Steps:
- Pick a recipe from the list above
- Click the recipe name and visit the website
- Collect the ingredients and cook the food
- Enjoy - don't forget to leave a review
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.
CHICHARRON (FRIED PORK SKINS)
DH loves hot fried chicharrones with hot sauce, salt and lime! I prefer the tacos de chicharron, but this way is good too. Found this recipe on emerils.com; posting so I'll remember to make it for my sweetie!
Provided by KlynnPadilla
Categories Lunch/Snacks
Time 1h5m
Yield 2 lbs.
Number Of Ingredients 2
Steps:
- Cut pork skin into pieces 2 inches long and 1/2 an inch thick; season with salt. Cover and refrigerate 1 hour.
- Preheat fryer to 375. Fry the pieces about 5 minutes, until golden and crispy. Remove and drain on paper towels. Season to taste with salt; serve warm.
Nutrition Facts : Calories 3708.2, Fat 213, SaturatedFat 77.4, Cholesterol 646.4, Sodium 12505.8, Protein 417.1
DOMINICAN STYLE CHICHARRON ( FRIED PORK SKINS)
This ia an authentic recipe from Dominican Republic that a friend of mine gave to me. This recipe was one that she used to make the chicharron she sold while in D.R. Hope you enjoy as my family and I did!
Provided by Jennifer 1979
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place pork, water salt and oregano in a large pan. squeeze the juice from the lime in with the rest of the ingredients. Place on high until it comes to a boil then turn to med.- high. Continue cooking uncovered until all the water is absored. The pork will then produce its own oil to fry. Continue cooking the meat until meat is crispy but not burned and brown in color.
- Remeove and drain on paper towels. Serve with lime and hot sauce. (optional).
Nutrition Facts : Calories 775.8, Fat 44.4, SaturatedFat 16.1, Cholesterol 134.7, Sodium 4350.9, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 87
Tips:
- Use quality pork belly: The quality of the pork belly will greatly impact the final product. Choose pork belly with a good amount of meat and a thick layer of fat.
- Slice the pork belly thinly: This will help the pork belly cook evenly and quickly. Aim for slices that are about 1/4 inch thick.
- Score the pork belly skin: This will help the skin crisp up and prevent it from curling.
- Season the pork belly generously: Use a variety of spices and herbs to flavor the pork belly. Some good options include salt, pepper, garlic powder, onion powder, cumin, and oregano.
- Cook the pork belly over medium-high heat: This will help the pork belly render its fat and crisp up the skin.
- Do not overcrowd the pan: If you overcrowd the pan, the pork belly will not cook evenly and the skin will not crisp up.
- Flip the pork belly frequently: This will help the pork belly cook evenly and prevent it from burning.
- Drain the pork belly on paper towels: This will help remove any excess grease from the pork belly.
Conclusion:
Pan-fried pork chicharrones are a delicious and easy-to-make snack or appetizer. With a few simple ingredients and a little bit of time, you can enjoy this crispy and flavorful treat at home. Serve the pork chicharrones with your favorite dipping sauce, such as salsa, guacamole, or sour cream. Enjoy!
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