Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Star this recipe!
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
minutes
Cook Time
12
hours
hours
Keep Screen On
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!