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!
Appetizer, Low Carb Meal, Snack
Gluten free, Keto, Low carb recipe, Mediterranean, Paleo, Sugar free recipe
/ 500g Pork skin
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.
Thanks for using my recipe! Check out www.SunCakeMom.com for more treats!