Chicharrones Recipe
Seasoned fried pork skins topped with sauce & cotija
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Ingredients
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Pork Skins
Seasoning
Topping
Method
Preparing Pork Skins
- 1
Clean the pork skins
Rinse the pork skin under cold water to remove any impurities. Pat dry with paper towels.
- 2
Cut into pieces
Cut the pork skin into bite-sized pieces, approximately 2 inches in size.
- 3
Boil the pork skins
In a large pot, add water and pork skins. Bring to a boil and cook for 20 minutes. Drain and let them cool.
Frying
- 4
Heat the oil
In a large deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Fry the pork skins
Carefully add the cooled pork skins to the hot oil in batches. Fry until they puff up and become golden brown, about 3-5 minutes. Remove and drain on paper towels.
Seasoning and Serving
- 6
Season the chicharrones
While the chicharrones are still hot, sprinkle them with salt, chili powder, garlic powder, cumin, and black pepper. Toss to coat evenly.
- 7
Add toppings
Serve the chicharrones hot, topped with crumbled Cotija cheese and your favorite hot sauce. Serve with lime wedges on the side.