Chicharrons are a Latin American version of the pork cracklings popular throughout the American South. These crispy, spicy, and salty pieces of fried pork belly are popular in Puerto Rico and among Cuban Americans, for whom they are a favorite late-night snack and special occasion treat. They are often eaten with a squeeze of fresh lime, and may be paired with yuca fingers and corn tortillas. Chicharrons can also be eaten with rice as an on-the-go, fast food meal.
Recipe Servings: 4
Prep Time
15 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
2 hours 30 minutes
Total Time
10 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs pork skin, trimmed
- 4 cups pork lard
- 1 lime
- 2 tsp salt
- ¼ tsp chili powder
Directions
- Remove as much fat as possible from the pork skin using a sharp knife or a bench scraper.
- Place the skin in a large stockpot and cover with 4 inches of water.
- Cover the pot and bring the water to a boil. Lower the heat and simmer for 2 hours.
- Remove the skin from the pot and allow to cool. Remove any of the remaining fat using a bench scraper or the back of a knife.
- Preheat the oven to 200°F.
- Pat the skin dry and place it on a baking sheet lined with an oven-proof cooling rack.
- Place the pork skin in the oven and allow it to dehydrate for 8–10 hours, until it is brittle enough to break into pieces.
- Fill a large stockpot with the pork lard and heat the lard to 400°F.
- Crack the dehydrated skin into small pieces and fry them a few at a time, turning them as they puff up and turn golden brown.
- Transfer the chicharrons to a paper towel to drain and season with lime, salt, and chili powder.
- Cool slightly before serving.
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