What’s the secret to chicharrones’ crunch and sizzle? Check out this recipe for a flavor that’ll truly dazzle!
Chicharrones are typically made from pork skin that has been stripped of its fat and fried or roasted until it becomes crispy. The process involves rendering the fat from the skin, resulting in a puffy, crunchy snack.
Varieties
Chicharrones come in different forms and textures. The most common type is made from pork skin, but some variations include the underlying layer of fat or meat. The skin is usually seasoned with salt, pepper, and other spices to add flavor.
Regional Variations
Latin America: In Latin American countries like Mexico, Colombia, and Peru, chicharrones are often served as a snack or used as a topping for dishes. They can be found in street food stalls and markets, and are sometimes served with salsa or guacamole.
Spain: In Spain, chicharrones are called “torreznos” and are often made from pork belly. They are a popular tapas dish and are typically seasoned with salt and paprika.
Philippines: Chicharrones are a popular snack in the Philippines and are known as “chicharon.” They are commonly made from pork rinds and served with vinegar or spicy vinegar dipping sauce.
Culinary Uses
Chicharrones are enjoyed as a standalone snack, but they are also used in various culinary preparations. They can be crushed and used as a topping for salads, soups, or stews, or incorporated into dishes like tacos, burritos, and sandwiches to add texture and flavor.
Nutritional Aspects
Chicharrones are high in fat and protein and low in carbohydrates. They are a good source of collagen and gelatin, which are beneficial for joint health and skin elasticity. However, due to their high fat content, they are considered a calorie-dense snack and should be consumed in moderation.
Modern Variations: In recent years, there have been some innovations in the chicharrones market, including the introduction of alternative ingredients like chicken skin or plant-based substitutes. This allows people with dietary restrictions or preferences to enjoy a similar crunchy snack.
Ingredients
- 2lb / 1kg Pork belly
- 4 tablespoons / 60g Lard
How to make Chicharrones
- Remove the skin if desired. Some like it on as it provides extra crunchy texture while others prefer not to have it. If skin is removed we can use it to make the intermediate or advanced level pork rind.
- Cut the pork belly up into ⅓” / 1cm wide slices. It’s important not to cut them thin because during the frying, it will shrink to about half its original size.
- Cut the slices into two.
- Melt lard in a frying pan on low heat or simply pour oil into it.
- Place the pork belly slices in and fry them on low heat.
- Add more lard if necessary so the content of the frying pan ¼ is submerged into the cooking fat.
- Every now and then move the pieces around. When one side gets a brownish color flip it over. Mind the hot fat! If we are after a more fatty chicharron increase the heat so the slices will get a golden brown color before all the fat is rendered out. The whole process will take around 2 hours and it requires our attention at least once in every 20 minutes.
- When both sides get a golden brown color, get a sieve and drain the fat. Add salt, black pepper, paprika, garlic powder or anything if desired. Don’t discard the fat, as it can be used in future cooking. Some like nothing more than this tasty lard spread on a slice of bread like butter with some tomato.
Enjoy!
There are more ways to skin a cat… or anything:
Star this recipe!
Chicharron Recipe
Ingredients
- 2 lb Pork belly
- 4 tablespoons Lard optional
Instructions
- Remove the skin if desired. Some like it on as it provides extra crunchy texture while others prefer not to have it. If skin is removed we can use it to make the intermediate or advanced level pork rind.
- Cut the pork belly up into ⅓” / 1cm wide slices. It’s important not to cut them thin because during the frying, it will shrink to about half its original size.
- Cut the slices into two.
- Melt lard in a frying pan on low heat or simply pour oil into it.
- Place the pork belly slices in and fry them on low heat.
- Add more lard if necessary so the content of the frying pan ¼ is submerged into the cooking fat.
- Every now and then move the pieces around. When one side gets a brownish color flip it over. Mind the hot fat! If we are after a more fatty chicharron increase the heat so the slices will get a golden brown color before all the fat is rendered out.
- When both sides get a golden brown color, get a sieve and drain the fat. Add salt, black pepper, paprika, garlic powder or anything if desired. Don’t discard the fat, as it can be used in future cooking. Some like nothing more than this tasty lard spread on a slice of bread like butter with some tomato.
Notes
Nutrition
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I can’t decide which one should I start with! Any advice?
Start with the beginner and branch out into the intermediate level. Both can be done at the same time. Double whammy half the effort 😀
AWESOME!
Thanks!
OMG. I love this article. From witchhunt to bacon, like a really tasty history trip.
Just wait until you try the bacon! It’s like history… it’s best when you live through it but its flavors will linger long after like old memories. ;D