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Chicharrones Recipe – Pork Rinds

What’s the secret to chicharrones’ crunch and sizzle? Check out this chicharrones recipe for a taste that’ll truly dazzle!

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The history of chicharrones stretches back centuries and has roots in various cultures. While the exact origin is unclear, it is believed to have started in Spain during the Middle Ages. The technique of rendering fat from pork skin and frying it to create a crispy snack was likely introduced to Latin America and other parts of the world through Spanish colonization.

Chicharrones gained popularity in different regions, adapting to local tastes and culinary traditions. In Latin America, they became a beloved snack and a staple in street food culture. They were enjoyed in countries like Mexico, Colombia, Peru, and beyond.

Anthony Bourdain, known for his adventurous and diverse palate, had a deep appreciation for the flavors and textures of global cuisines. During his travels, he encountered chicharrones in various forms and praised their deliciousness. In his book “A Cook’s Tour,” he recounts his experiences with chicharrones, describing them as “addictive” and “irresistible.”

Bourdain particularly enjoyed the chicharrones he encountered in Latin American countries, where they are a popular street food. He relished the crispy and savory qualities of the snack, often savoring them with delight in his culinary adventures.

While Anthony Bourdain’s appreciation for chicharrones doesn’t represent the entire history of this beloved snack, his admiration for their flavors highlights the widespread appeal of chicharrones among food enthusiasts, including renowned chefs and personalities.

Preparation

Chicharrones are typically made from pork skin that has been stripped of its fat and fried or roasted until it becomes crispy. The process involves rendering the fat from the skin, resulting in a puffy, crunchy snack.

Varieties

Chicharrones come in different forms and textures. The most common type is made from pork skin, but some variations include the underlying layer of fat or meat. The skin is usually seasoned with salt, pepper, and other spices to add flavor.

Regional Variations

Latin America: In Latin American countries like Mexico, Colombia, and Peru, chicharrones are often served as a snack or used as a topping for dishes. They can be found in street food stalls and markets, and are sometimes served with salsa or guacamole.
Spain: In Spain, chicharrones are called “torreznos” and are often made from pork belly. They are a popular tapas dish and are typically seasoned with salt and paprika.
Philippines: Chicharrones are a popular snack in the Philippines and are known as “chicharon.” They are commonly made from pork rinds and served with vinegar or spicy vinegar dipping sauce.

Culinary Uses

Chicharrones are enjoyed as a standalone snack, but they are also used in various culinary preparations. They can be crushed and used as a topping for salads, soups, or stews, or incorporated into dishes like tacos, burritos, and sandwiches to add texture and flavor.

Nutritional Aspects

Chicharrones are high in fat and protein and low in carbohydrates. They are a good source of collagen and gelatin, which are beneficial for joint health and skin elasticity. However, due to their high fat content, they are considered a calorie-dense snack and should be consumed in moderation.

Modern Variations: In recent years, there have been some innovations in the chicharrones market, including the introduction of alternative ingredients like chicken skin or plant-based substitutes. This allows people with dietary restrictions or preferences to enjoy a similar crunchy snack.

Ingredients

Beginner

  • 2lb / 1kg Pork belly
  • 4 tablespoons / 60g Lard

Advanced

  • 1lb / 500g Pork skin
  • 4 tablespoon / 60g Lard

How to make Chicharrones

Beginner

  1. Remove the skin if desired. Some like it on as it provides extra crunchy texture while others prefer not to have it. If skin is removed we can use it to make the intermediate or advanced level pork rind.Chicharrones-recipe-Process-2-SunCakeMom
  2. Cut the pork belly up into ⅓” / 1cm wide slices. It’s important not to cut them thin because during the frying, it will shrink to about half its original size.Chicharrones-recipe-Process-6-SunCakeMom
  3. Cut the slices into two.Chicharrones-recipe-Process-14-SunCakeMom
  4. Melt lard in a frying pan on low heat or simply pour oil into it.Chicharrones-recipe-Process-20-SunCakeMom
  5. Place the pork belly slices in and fry them on low heat.Chicharrones-recipe-Process-15-SunCakeMom
  6. Add more lard if necessary so the content of the frying pan ¼ is submerged into the cooking fat.Chicharrones-recipe-Process-16-SunCakeMom
  7. Every now and then move the pieces around. When one side gets a brownish color flip it over. Mind the hot fat! If we are after a more fatty chicharron increase the heat so the slices will get a golden brown color before all the fat is rendered out. The whole process will take around 2 hours and it requires our attention at least once in every 20 minutes.Chicharrones-recipe-Process-17-SunCakeMom
  8. When both sides get a golden brown color, get a sieve and drain the fat. Add salt, black pepper, paprika, garlic powder or anything if desired. Don’t discard the fat, as it can be used in future cooking. Some like nothing more than this tasty lard spread on a slice of bread like butter with some tomato.Chicharrones-recipe-Process-19-SunCakeMom

Enjoy!

Chicharrones-recipe-1-SunCakeMom

 

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Chicharron Recipe

Chicharrones, the snack that successfully survived decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!
Course Appetizer, Condiments, Low Carb Meal, Snack
Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Sugar free recipe
Prep Time 10 minutes
Cook Time 3 hours

Ingredients

  • 2 lb Pork belly
  • 4 tablespoons Lard optional

Instructions

  • Remove the skin if desired. Some like it on as it provides extra crunchy texture while others prefer not to have it. If skin is removed we can use it to make the intermediate or advanced level pork rind.
    Chicharrones-recipe-Process-2-SunCakeMom
  • Cut the pork belly up into ⅓” / 1cm wide slices. It’s important not to cut them thin because during the frying, it will shrink to about half its original size.
    Chicharrones-recipe-Process-6-SunCakeMom
  • Cut the slices into two.
    Chicharrones-recipe-Process-14-SunCakeMom
  • Melt lard in a frying pan on low heat or simply pour oil into it.
    Melt-lard-stainless-steel-skillet--gp--SunCakeMom
  • Place the pork belly slices in and fry them on low heat.
    Chicharrones-recipe-Process-15-SunCakeMom
  • Add more lard if necessary so the content of the frying pan ¼ is submerged into the cooking fat.
    Chicharrones-recipe-Process-16-SunCakeMom
  • Every now and then move the pieces around. When one side gets a brownish color flip it over. Mind the hot fat! If we are after a more fatty chicharron increase the heat so the slices will get a golden brown color before all the fat is rendered out.
    Chicharrones-recipe-Process-17-SunCakeMom
  • When both sides get a golden brown color, get a sieve and drain the fat. Add salt, black pepper, paprika, garlic powder or anything if desired. Don’t discard the fat, as it can be used in future cooking. Some like nothing more than this tasty lard spread on a slice of bread like butter with some tomato.
    Chicharrones-recipe-Process-19-SunCakeMom

Notes

Enjoy!

Nutrition

Serving: 100g | Calories: 944kcal (47%) | Carbohydrates: 1g | Protein: 18g (36%) | Fat: 96g (148%) | Saturated Fat: 36g (225%) | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Cholesterol: 130mg (43%) | Sodium: 60mg (3%) | Potassium: 360mg (10%) | Fiber: 0g (2%) | Sugar: 0g | Vitamin A: 612IU (12%) | Vitamin C: 4mg (5%) | Calcium: 36mg (4%) | Iron: 2mg (11%)

Advanced Chicharron – Pork Rinds

  1. Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.Chicharrones-recipe-Process-2-SunCakeMom
  2. Slice the skin up into ½” / 1cm stripes.Chicharrones-recipe-Process-4-SunCakeMom
  3. Cut them up into 1″ / 2cm rectangles.Chicharrones-recipe-Process-5-SunCakeMom
  4. Scatter them on a baking tray. If a device that allows the soon rendered out fat to be separated from the skins available then use it.Chicharrones-recipe-Process-7-SunCakeMom
  5. Place the baking tray into a 200°F / 100°C oven until the skins dry out completely for about 2-3 hours.Chicharrones-recipe-Process-8-SunCakeMom
  6. Fill a frying pan with cooking oil or even better lard and heat it up to medium.Chicharrones-recipe-Process-9-SunCakeMom
  7. Place the dried out skins into the hot oil/fat.Chicharrones-recipe-Process-10-SunCakeMom
  8. In a matter of second the skins should puff up at least double of their shrank size.Chicharrones-recipe-Process-11-SunCakeMom
  9. If we are after a golden brown color keep them in the oil/fat until they get a nice tan.Chicharrones-recipe-Process-12-SunCakeMom
  10. Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.Chicharrones-recipe-Process-13-SunCakeMom
Chicharrones-recipe-3-SunCakeMom

Enjoy!

F.A.Q.

What is the difference between pork rinds and chicharrones?

“Pork rinds” and “chicharrones” are often used interchangeably to refer to the same snack. However, in some regions or countries, the terms may have slight variations in meaning. In general, both terms describe the crispy fried or roasted pork skin snack.

Are chicharrones gluten-free?

Yes, traditional chicharrones made from pork skin are typically gluten-free. However, it’s essential to check the packaging or consult the manufacturer’s ingredients list to ensure that no gluten-containing ingredients or cross-contamination occurred during processing.

Can vegetarians or vegans enjoy chicharrones?

Traditional chicharrones are made from pork skin, making them unsuitable for vegetarians and vegans. However, there are now plant-based alternatives available in the market that replicate the texture and flavor of chicharrones using ingredients like soy, wheat, or other plant-based sources.

Are chicharrones healthy?

Chicharrones are a tasty snack but should be consumed in moderation due to their high fat content. While they provide protein and some beneficial nutrients, they are also calorie-dense. It’s important to be mindful of portion sizes and consider them as an occasional indulgence rather than a regular part of a balanced diet.

Can chicharrones be made at home?

Yes, it is possible to make chicharrones at home. However, it can be a time-consuming and potentially messy process. To make chicharrones, you would need to obtain pork skin and render the fat by frying or roasting it until it turns crispy. Various recipes and techniques are available online that provide step-by-step instructions for making chicharrones at home.

How chicharrones should be stored?

To maintain their crispiness, chicharrones should be stored in an airtight container or sealed bag at room temperature. Exposure to moisture can cause them to lose their crunchiness, so it’s essential to keep them away from humidity. Properly stored, they can last for several weeks.

Chicharrones-recipe-4-SunCakeMom
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Chicharron – Pork rinds Recipe – Advanced

Chicharrones, the snack that successfully survived decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!
Course Appetizer, Low Carb Meal, Snack
Cuisine Gluten free, Keto, Low carb recipe, Mediterranean, Paleo, Sugar free recipe
Prep Time 10 minutes
Cook Time 3 hours

Ingredients

  • 1 lb / 500g Pork skin
  • 4 tablespoon Lard

Instructions

  • Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.
  • Slice the skin up into ½” / 1cm stripes.
  • Cut them up into 1″ / 2cm rectangles.
  • Scatter them on a baking tray. If a device that allows the soon rendered out fat to be separated from the skins available then use it.
  • Place the baking tray into a 200°F / 100°C oven until the skins dry out completely for about 2-3 hours.
  • Fill a frying pan with cooking oil or even better lard and heat it up to medium.
  • Place the dried out skins into the hot oil/fat.
  • In a matter of second the skins should puff up at least double of their shrank size.
  • If we are after a golden brown color keep them in the oil/fat until they get a nice tan.
  • Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.

Notes

Enjoy!

Pin now, Enjoy later!

Chicharrones-recipe-Pinterest-SunCakeMom

6 thoughts on “Chicharrones Recipe – Pork Rinds”

    1. 5 stars
      Start with the beginner and branch out into the intermediate level. Both can be done at the same time. Double whammy half the effort 😀

    1. 5 stars
      Just wait until you try the bacon! It’s like history… it’s best when you live through it but its flavors will linger long after like old memories. ;D

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