Chicharron Fried Pork Skins Recipes

DOMINICAN STYLE CHICHARRON ( FRIED PORK SKINS)

Steps:

• Place pork, water salt and oregano in a large pan. squeeze the juice from the lime in with the rest of the ingredients. Place on high until it comes to a boil then turn to med.- high. Continue cooking uncovered until all the water is absored. The pork will then produce its own oil to fry. Continue cooking the meat until meat is crispy but not burned and brown in color.
• Remeove and drain on paper towels. Serve with lime and hot sauce. (optional).

CHICHARRON (FRIED PORK SKINS)

Steps:

• Cut pork skin into pieces 2 inches long and 1/2 an inch thick; season with salt. Cover and refrigerate 1 hour.
• Preheat fryer to 375. Fry the pieces about 5 minutes, until golden and crispy. Remove and drain on paper towels. Season to taste with salt; serve warm.

CHICHARRóN CASERA

Steps:

• Preheat the oven to 250°F.
• Cut the skin into large, wide pieces, about 6 inches long by 4 inches wide.
• Place the skin on a rack set over a baking sheet and bake for 1 hour. Lower the heat to 200°F and bake for 2 to 3 more hours, until the skin is a dark caramel brown and the top is no longer moist or sticky. (The bottom may still be slightly moist with fat.) Wash the rack and baking sheet, return the rack to the pan, and set them next to the stove.
• Heat the oil in a large Dutch oven over high heat. When very hot (at least 320°F), add a piece of pork skin. After about 30 seconds, it should bubble and puff up into a chicharrón. Flip if necessary to make sure both sides are cooked. Once puffy and golden brown, transfer to your prepared baking sheet and season with salt. Repeat with the remaining pieces of pork skin.
• Serve as soon as the pieces have cooled, with salsa or guacamole if desired. Or store the pieces in an airtight container for snacking later. They will keep for up to 5 days.

FRIED PORK SKINS AKA CHICHARRON

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.