Valcan
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ChicharronesChicharrones (pork cracklings)
2 lbs pork rind or skin [trim most of the fat)
1 tbsp salt
3 cups water
Lard for deep fat frying
Cut pork rind into 2-inch squares. Boil cut pork rind in water and salt for 30 minutes. On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours.
Cool and set aside in covered jars until ready to use. When needed, melt lard to about 1/3 the depth of the pan. Heat 5-8 minutes on medium high heat. Fry pork rinds until they puff up [about 3-5 minutes].
Drain and serve with a dipping sauce which is a mixture of 2 Tbsps vinegar, 1/8 tsp salt and 1 clove crushed garlic. [Dash of black pepper optional.] Apple cider vinegar can be used too.
Val
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Billi-Jean
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 Thanks Val, I've always wondered how to make these as the only ones I can buy here are packed full of MSG!
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Dan
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If you can find them, fried chicken skins are even better than pork rinds, IMHO.
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jeff
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| Dan wrote: | | If you can find them, fried chicken skins are even better than pork rinds, IMHO. |
I love chicken skin. It must be almost pure fat.
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Valcan
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Hi,
My butcher is saving all his chicken skins for me. He just got a shipment of chicken for butchering so I expect a phone call any day to go and pick them up. He also gives me free beef fat that I can render down. I bought a pork belly slab yesterday with the rind on from him (he always gives me the fattiest cuts). I will be making pork skins on Friday. Yummy.
Val
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