Salt And Vinegar Pork Chicharróns Recipe
Crispy pork rinds seasoned with salt and vinegar.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Pork Belly
Cut the pork belly into 1-inch cubes. Place in a large pot and cover with water. Add salt and bring to a boil. Reduce heat and simmer for 1 hour.
Marinate
After simmering, remove the pork belly from the pot and allow it to cool slightly. In a bowl, mix the white vinegar and additional salt to create a marinade. Place the pork belly pieces into the marinade and let sit for at least 30 minutes.
Dry the Pork
Remove the pork from the marinade and pat dry with paper towels. This step is crucial for achieving crispy chicharróns.
Fry the Pork
Carefully add the pork belly pieces to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
Season
While the chicharróns are still hot, sprinkle with additional salt and drizzle with vinegar to taste.
Serve
Serve warm as a snack or appetizer. Enjoy your crispy salt and vinegar pork chicharróns!