Chicharrones Recipe
Make Chicharrones Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Snacks
Method
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- 1
Prep the pork skin
Rinse the pork skin under cold water and pat dry thoroughly with paper towels. Trim away excess fat and cut the skin into approximately 1-inch squares. Place the skin on a rack and sprinkle evenly with 1 teaspoon salt; let rest 10 minutes to draw out moisture.
- 2
Dry and cure
Pat the pieces dry again with a clean towel. If possible, air-dry uncovered in the refrigerator for 30 minutes to remove surface moisture; this helps the fat render and the chicharrones puff.
- 3
Heat the oil
Pour neutral oil into a heavy pot to a depth of about 2 inches and heat to about 300°F (150°C). Use a thermometer to monitor the temperature.
- 4
First fry (render fat)
Fry the pork skin pieces in batches at 300°F (150°C) until they begin to puff and render but are not yet crisp, about 6 to 8 minutes per batch. Stir occasionally so they don’t stick together. Remove with a slotted spoon and drain on a rack or paper towels.
- 5
Second fry (crisp and puff)
Increase oil temperature to 375–400°F (190–205°C). Return the batches to the hot oil and fry until they are puffed and crispy, 1 to 2 minutes per batch. Watch closely to prevent burning.
- 6
Season and serve
Drain well, scatter with smoked paprika and pepper if using, and salt lightly while hot. Let cool briefly before serving. Store leftovers in an airtight container.