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.
DOMINICAN STYLE CHICHARRON ( FRIED PORK SKINS)
This ia an authentic recipe from Dominican Republic that a friend of mine gave to me. This recipe was one that she used to make the chicharron she sold while in D.R. Hope you enjoy as my family and I did!
Provided by Jennifer 1979
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 775.8, Fat 44.4, SaturatedFat 16.1, Cholesterol 134.7, Sodium 4350.9, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 87
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
CRISPY FRIED CHICKEN SKIN
Chicken cracklings are similar to pork rinds but made with chicken skin.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks
Time 8h30m
Yield 4
Number Of Ingredients 3
Steps:
- Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips.
- Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.
- Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.
Nutrition Facts : Calories 143.8 calories, Cholesterol 21.8 mg, Fat 12.8 g, Protein 7.1 g, SaturatedFat 1.9 g, Sodium 59.8 mg
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.
More about "fried pork skins aka chicharron recipes"
CHICHARRONES GUISADOS (STEWED FRIED PORK …
From seriouseats.com
Cuisine Latin American, MexicanTotal Time 2 hrs 30 minsServings 6Calories 288 per serving
HOW TO MAKE PORK RINDS SKINS 【 CHICHARRONES DE …
From mexicoinmykitchen.com
THE BEST CHICHARRONES YOU CAN MAKE AT HOME
From epicurious.com
PORK RINDS (CHICHARRON) RECIPE | COOKING …
From cookingchanneltv.com
COLOMBIAN-STYLE FRIED PORK BELLY (CHICHARRóN …
From mycolombianrecipes.com
CHICHARRóN - FRIED PORK RINDS RECIPE ON HONEST …
From honestcooking.com
HOW TO MAKE PORK RINDS (CHICHARRONES) | WHOLESOME YUM
HOW TO MAKE CHICHARRóN (WITH PICTURES) - WIKIHOW
From wikihow.com
HOMEMADE PORK RINDS (CHICHARRONES) RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CHICHARRONES IN JUST 30 SECONDS | BAKED OR FRIED! - THE BIG MAN'S …
From thebigmansworld.com
FRIED PORK SKINS AKA CHICHARRON FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
HOW TO MAKE PORK CRACKLINGS (PORK RINDS, CHICHARRONES)
From ketodietapp.com
WHAT ARE FRIED PORK SKINS | THE NEW PORK TIMES - PORKRINDS.COM
From porkrinds.com
CHICHARRONES GUISADOS (STEWED FRIED PORK RINDS)
From seriouseats.com
FRIED PORK SKINS AKA CHICHARRON | RECIPE CART
From getrecipecart.com
10 BEST CHICHARRONES RECIPES | YUMMLY
From yummly.com
FRIED PORK SKINS CHICHARRON CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
CHICHARRON FRIED PORK SKINS, ORIGINAL - MYFITNESSPAL.COM
From myfitnesspal.com
You'll also love