Chicharrones Recipe

Chicharrones is a snack that successfully survived the decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!

When Christianity first took roots in Europe not everyone was entirely happy about it. Afterall, changing religions is as easy as changing political sides. Or at least for some, for others ideology what defines their life.

We can’t blame them though. Jesus and his Father’s story is far from a really exciting journey. Sure, there were some epic deeds spiced with a bit of amazement, but far from the excitement pagan gods could provide.

Afterall Jesus was a living man without any special power to help its followers. His life’s work as a carpenter went largely unremarkable until he became the greatest celebrity of his time and probably ever since. His father was always a rather distant parent with so busy a schedule that he left the running of the business to his men in black.

It’s easy to understand why some people preferred gods that were closer and could give answers or solve many problems right away. Unfortunately, though pagan gods generally weren’t really the kind of loving ones but more like the spiritual reflection of human nature.

Their judgments were forced to be based on the limited scientifically evidence that the era could produce, hence often were flawed. As the justice system were rather undeveloped at that time, the results of such trials were generally ended with one’s death.

As Christian beliefs slowly advanced (or rather enforced) through the years the pagan gods were shunned to the peripherals of society along with its dubious judication practices like witch hunts.

Some as Coloman King of Hungary or Pope Gregory went so far, as to outlaw the practice, as early as 1000 years after Jesus death, but this didn’t stop people burning too pretty or too clever people for another 800 years.

Nowadays, witch hunts have limited access among the developed nations and reserved largely for the political class. Fortunately, the burning alive or similar inconvenient techniques are living on only in metaphors and we kept only the entertaining parts.

Of course, we can’t only lead a tirade against people, but ideas too. Actually, witch hunts were never a personal business. There was always an ideology behind it that drove the mass hysteria and convinced people that burning the followers of the idea will solve the issue.

In some way, it worked as at the end of a witch hunt era, there were certainly less people around. Interestingly, the decline of population was that stopped the whole business. Conducting executions was an expensive and unregulated affair. When the taxes started to dry up, due to less people paying it, regulation came into force making the party less profitable to anyone involved.

It seems that whatever we think or believe at the end, money is what moves the world or make it stop.

Unfortunately, our moral compass isn’t always aligned with such goals, so people and industries have to find ideologies that fall in line with their aspirations. After all, who would have started smoking if tobacco firms only had said to smoke to make them rich.

Deep down we are all dull beings, yearning only for approval from people around us and the society at large. We do what we are told, especially if that rides on our feeling to belong somewhere.

When a couple of decades ago the witch hunt for fat began, many of us fall in line and abandoned their old gods for the new one. We stopped using lard and went on a lean meat diet, cooked in chemically diluted vegetable oil.

The missing calories that the naturally occurring fat could provide was swapped to sugar for which nobody complained except maybe our teeth until we got rid of them.

It was a beautiful world full of hopes for a healthy human population, except it turned out to be a failure. Now, we are struggling with the addictive effects of sugar consuming more and more, snowballing our problems instead of melting them down.

Luckily though not everything is lost. Not until we can find some fat on pork bellies. The belly of the pork is where the bacon comes from, but we can make so much more out of that piece of meat, especially if we are on a fat loving low carb diet.

Roasting pork belly is the simplest option but making snacks from it is very popular in many parts of the world. Where Spanish influence touched the cousin, the name chicharron has stuck, although the dish preparation and end product could differ.

There are 3 main methods with different difficulty that provides a completely different experience from this humble cut of meat. None of them is inferior to the other but as always, individual tastes always champion one over the other, so we have nothing left but to snack on all of them.

Ingredients:

Beginner:

  • 2lb / 1kg Pork belly
  • 4 tablespoon Lard

Intermediate:

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

Advanced:

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

How to make Chicharron:

Beginner Chicharron:

  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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5 from 6 votes

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
Author SunCakeMom

Ingredients

  • 2 lb / 1kg Pork belly
  • 4 tablespoon Lard

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.
  • 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.
  • Cut the slices into two.
  • Melt lard in a frying pan on low heat or simply pour oil into it.
  • Place the pork belly slices in and fry them on low heat.
  • Add more lard if necessary so the content of the frying pan ¼ is submerged into the cooking fat.
  • 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.
  • 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.

Notes

Enjoy!

Intermediate 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

Enjoy!Chicharrones-recipe-3-SunCakeMom

Chicharrones-recipe-4-SunCakeMom
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5 from 6 votes

Chicharron - Pork rinds Recipe - Intermediate

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
Author SunCakeMom

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!

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.
  2. Place the skin into boiling water and cook until the skins puff up for about an 2 hours.
  3. Remove the skin from the water and cool it off which takes about 2 hours on a wire rack.
  4. Slice the sin up into ½” / 1cm slices.
  5. Cut them up into 1″ / 2cm rectangles.
  6. Place the cooled down skin into a 175°F / 80°C oven to dehydrate for about 8 hours. We are after a dry and brittle texture.
  7. Fill a frying pan with cooking oil or even better lard and heat it up to medium.
  8. Place the dried out skins into the hot oil/fat.
  9. In a matter of second the skins should puff up at least double of their shrank size.
  10. If we are after a golden brown color keep them in the oil/fat until they get a nice tan.
  11. Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.

Enjoy!

Print
5 from 6 votes

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 Dairy free, Gluten free, Keto, Low carb recipe, Mediterranean, Sugar free recipe
Prep Time 10 minutes
Cook Time 12 hours
Author SunCakeMom

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.
  • Place the skin into boiling water and cook until the skins puff up for about an 2 hours.
  • Remove the skin from the water and cool it off which takes about 2 hours on a wire rack.
  • Slice the sin up into ½" / 1cm slices.
  • Cut them up into 1" / 2cm rectangles.
  • Place the cooled down skin into a 175°F / 80°C oven to dehydrate for about 8 hours. We are after a dry and brittle texture.
  • 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!

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Thomas Cook
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