Chicharrones Pork Cracklins Recipes
CHICHARRON EN SALSA VERDE
This delicious chicharron en salsa verde is perfect to use for tacos, gorditas or just to eat with warm tortillas and a side of refried beans.
Provided by Maricruz
Categories main dish
Time 25m
Number Of Ingredients 9
Steps:
- Remove the husks from tomatillos, wash them and place them into a pot with enough water to cover them.
- Once the water starts to boil, set heat to medium and let them simmer for about 6 minutes, not more or tomatillos will become bitter.
- Remove tomatillos and chili peppers and place them into a blender with onion, cumin seeds, cilantro, and garlic.
- Add 1 cup of water and blend everything until combined (about 2 minutes). Set aside.
- Place salsa verde on a deep pan. Season with salt and pepper then bring to a boil over medium heat.
- Add chicharrones to the salsa and pour in the chicken stock. Use a spoon to push them down so they can soak well. Bring to a simmer.
- From here it depends in the quality and type of chicharron you're using the time it will take to cook. It can take from 10 up to 30 minutes, so you might adjust the liquids accordingly. If you see the chicharrones are still hard, add more chicken stock and keep simmering, covered, until they will become soft.
- Once chicharrones are softened, adjust seasonings, turn off the heat and serve.
Nutrition Facts : Calories 463 kcal, Carbohydrate 10 g, Protein 48 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1391 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHICHARRONES (PORK CRACKLIN'S)
These pan-fried pork cracklin's are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.
Provided by Virgilio Martinez
Time 2h10m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Rub the pork belly with the salt and let sit for 1 hour.
- Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
- In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
- Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.
CRACKLINS (DEEP-FRIED PORK BELLY)
Pork belly fried until crisp. Season with salt or Cajun seasoning immediately after frying so it will stick.
Provided by Lori L Dixon
Categories Appetizers and Snacks Meat and Poultry Pork
Time 11m
Yield 8
Number Of Ingredients 2
Steps:
- Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
- Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
- Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.
Nutrition Facts : Calories 488.2 calories, Cholesterol 40.8 mg, Fat 52.1 g, Protein 5.3 g, SaturatedFat 13.8 g, Sodium 18.1 mg
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- Place the tomatoes and chillies in a pot. Cover with water and boil until the chillies are soft and the tomatoes begin to peel (about 10 minutes).
- Let tomatoes and chillies to cool for 5 minutes and then transfer to a blender. Add two or three cups of the cooking water, the onion and the garlic. Blend for 10 seconds or more (SEE NOTES).
- In a saucepan, heat the pork lard over medium heat. Add the sauce that you just prepared and a pinch of salt. Mix and cook for 5 minutes.
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- In a heavy large saucepan, place the tomatillos, garlic, onion and 3 cups of water over medium-high heat. Bring to a boil and cook for 15 minutes. Using a slotted spoon, transfer the boiled vegetables into a blender with the cilantro leaves and 1 teaspoon salt. Allow the mixture to cool before blending until smooth. (Reserve the cooking liquid in case you need it to thin out the sauce later.)
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