FRIED PORK SKINS AKA CHICHARRON
We use our smoker to make bacon. Once the bacon is smoked you cut the skin away from the pork belly. I can't stand to waste all of that porky goodness so I learned to make fried pork skins aka pork rinds aka chicharrones. Whatever you call them, they are good. If you put the skin back into the smoker to dehydrate you can get some...
Provided by Pamela Rappaport
Categories Other Snacks
Time 13h30m
Number Of Ingredients 3
Steps:
- 1. Put the skin on the chopping board with the fat side up, try to remove all the fat you can, cut the clean skin into strips about 1/2 x 1 1/2.
- 2. Cook the strips in boiling water for 10 min and then strain, let them cool a bit.
- 3. Spread them in a single layer in a dehydrator or on a rack in an oven at 125F for at least 12 hrs or until dried (it should be hard). OR us your smoker. :) At this point you can cook immediately or save for another time.
- 4. Prepare a pot with oil at 350F
- 5. Add the dried skins, they will puff very fast so be ready with a slotted spoon and a plate to drain them on. Remove from the oil and place them on paper to drain.
- 6. Sprinkle with sea salt, bbq seasonings, your favorite rub, herbs, whatever.
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Bina Star
[email protected]This recipe is a keeper! The chicharrones were crispy, flavorful, and addictive. I'll definitely be making them again soon.
Becky Jento
[email protected]I love chicharrones, and this recipe didn't disappoint. The pork skins were crispy and flavorful. I'll definitely be making these again.
Junior Kgomongwe
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The chicharrones were tough and chewy.
Tanzeel Khan
[email protected]These chicharrones were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Nzube Samuel
[email protected]I've made chicharrones many times before, but this recipe is definitely my favorite. The pork skins were perfectly crispy, and the seasoning was amazing. I'll be making these again soon!
Sankar Chhetri
[email protected]This recipe is a great way to use up leftover pork skins. The chicharrones were crispy and flavorful. I served them with a side of salsa and guacamole.
Abodee Alaktaa
[email protected]I followed the recipe exactly, but my chicharrones didn't turn out as crispy as I would have liked. I'm not sure what went wrong.
Kebron Kebron
[email protected]These chicharrones were a bit too salty for my taste, but overall they were still pretty good. I'll try using less salt next time.
hassan md
[email protected]I was a bit skeptical about making chicharrones at home, but I'm so glad I tried this recipe. The chicharrones were crispy, flavorful, and addictive. I'll definitely be making them again soon!
Chsh Shhsh
[email protected]I've tried many chicharron recipes, but this one is by far the best. The pork skins were perfectly crispy, and the seasoning was just right. I'll definitely be using this recipe again and again.
Luis Fuentes
[email protected]These chicharrones were a hit at my party! Everyone loved them, and they were gone in no time. I especially appreciated the tips for getting the perfect crunch. I'll be making these again for my next gathering.
Sujee sujeepa
[email protected]I'm a bit of a novice in the kitchen, but this recipe was surprisingly easy to follow. The instructions were clear, and I didn't have any trouble finding the ingredients. The chicharrones turned out crispy and flavorful. I'll definitely be making the
Zusiphe Sikhuza
[email protected]OMG, this recipe is a game-changer! I've always been a fan of chicharrones, but making them at home takes it to a whole new level. The pork skins puffed up perfectly, and the seasoning was on point. My family devoured them in minutes!