Dominican Style Chicharron Fried Pork Skins Recipes
CHICHARRON (FRIED PORK SKINS)
DH loves hot fried chicharrones with hot sauce, salt and lime! I prefer the tacos de chicharron, but this way is good too. Found this recipe on emerils.com; posting so I'll remember to make it for my sweetie!
Provided by KlynnPadilla
Categories Lunch/Snacks
Time 1h5m
Yield 2 lbs.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 3708.2, Fat 213, SaturatedFat 77.4, Cholesterol 646.4, Sodium 12505.8, Protein 417.1
FRIED PORK SKINS AKA CHICHARRON
We use our smoker to make bacon. Once the bacon is smoked you cut the skin away from the pork belly. I can't stand to waste all of that porky goodness so I learned to make fried pork skins aka pork rinds aka chicharrones. Whatever you call them, they are good. If you put the skin back into the smoker to dehydrate you can get some...
Provided by Pamela Rappaport
Categories Other Snacks
Time 13h30m
Number Of Ingredients 3
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.
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