Chicharron Fried Pork Skins Recipes

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.

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).

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.

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.