Time to make some Chicharrónes! This pork rinds recipe, fried in a cast iron pot is not only killer, but also very cheap and easy to make! Feel free to accompany with your favorite dip sauce for a great party snack.
- Raw pork skin (w/out fat)
- Oil (for frying)
Super Succulent Pork Rinds Recipe (Chicharon)
Firstly, let’s address the main issue on everyone’s minds: the difference between pork rinds vs. pork cracklins. While the two are similar, come from the same part of the pork and the terms may be used interchangeably in some areas, cracklins are generally made using skin that has some of the fat still attached to it. Pork rinds on the other hand are made with clean pork skin.
Preparing the pork skin is simple: cut it into 2×1 rectangle pieces, then boil them. Let the pieces of skin dry in the sun for a day or two, or slowly dry them in your oven on a very low fire.
Heat up some oil in a cast iron pan to 350°F. To know when it’s hot enough, put one skin rectangle in the oil- when it starts frying, you are good to go! Let the pork rinds crackle, while stirring to prevent them from sticking to each other.
When the skin has started to turn red-brown, use a long spatula or tongs to get the pork rinds out of the oil. If you have more pork skin to fry, repeat the process.
Make sure to avoid getting any of the hot oil on yourself!
Crispy Pork Belly Recipe (Cracklins) Getting your pork belly crispy is a tricky thing. In this pork belly recipe you will learn our favorite technique to get that pork belly just perfect! You can make this both on the grill or in the oven.
Homemade Bacon From Pork Belly (Full Guide) Time to make some homemade bacon! It’s not a difficult process – but it takes a little time. This method shows you how to make bacon from pork belly on your smoker after curing it.