What’s the secret to chicharrones’ crunch and sizzle? Check out this chicharrones recipe for a taste that’ll truly dazzle!

Chicharrones are typically made from pork skin that has been stripped of its fat and fried or roasted until it becomes crispy. The process involves rendering the fat from the skin, resulting in a puffy, crunchy snack.

Varieties

Chicharrones come in different forms and textures. The most common type is made from pork skin, but some variations include the underlying layer of fat or meat. The skin is usually seasoned with salt, pepper, and other spices to add flavor.

Regional Variations

Latin America: In Latin American countries like Mexico, Colombia, and Peru, chicharrones are often served as a snack or used as a topping for dishes. They can be found in street food stalls and markets, and are sometimes served with salsa or guacamole.
Spain: In Spain, chicharrones are called “torreznos” and are often made from pork belly. They are a popular tapas dish and are typically seasoned with salt and paprika.
Philippines: Chicharrones are a popular snack in the Philippines and are known as “chicharon.” They are commonly made from pork rinds and served with vinegar or spicy vinegar dipping sauce.

Culinary Uses

Chicharrones are enjoyed as a standalone snack, but they are also used in various culinary preparations. They can be crushed and used as a topping for salads, soups, or stews, or incorporated into dishes like tacos, burritos, and sandwiches to add texture and flavor.

Nutritional Aspects

Chicharrones are high in fat and protein and low in carbohydrates. They are a good source of collagen and gelatin, which are beneficial for joint health and skin elasticity. However, due to their high fat content, they are considered a calorie-dense snack and should be consumed in moderation.

Modern Variations: In recent years, there have been some innovations in the chicharrones market, including the introduction of alternative ingredients like chicken skin or plant-based substitutes. This allows people with dietary restrictions or preferences to enjoy a similar crunchy snack.

Ingredients

Beginner

2lb / 1kg Pork belly
4 tablespoons / 60g Lard

Advanced

1lb / 500g Pork skin
4 tablespoon / 60g Lard

How to make Chicharrones

Beginner

Remove the skin if desired. Some like it on as it provides extra crunchy texture while others prefer not to have it. If skin is removed we can use it to make the intermediate or advanced level pork rind.
Cut the pork belly up into ⅓” / 1cm wide slices. It’s important not to cut them thin because during the frying, it will shrink to about half its original size.
Cut the slices into two.
Melt lard in a frying pan on low heat or simply pour oil into it.
Place the pork belly slices in and fry them on low heat.
Add more lard if necessary so the content of the frying pan ¼ is submerged into the cooking fat.
Every now and then move the pieces around. When one side gets a brownish color flip it over. Mind the hot fat! If we are after a more fatty chicharron increase the heat so the slices will get a golden brown color before all the fat is rendered out. The whole process will take around 2 hours and it requires our attention at least once in every 20 minutes.
When both sides get a golden brown color, get a sieve and drain the fat. Add salt, black pepper, paprika, garlic powder or anything if desired. Don’t discard the fat, as it can be used in future cooking. Some like nothing more than this tasty lard spread on a slice of bread like butter with some tomato.

Enjoy!

Star this recipe!

Chicharron Recipe

Chicharrones, the snack that successfully survived decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!

Course Appetizer, Condiments, Low Carb Meal, Snack

Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Sugar free recipe

Prep Time 10

Cook Time 3

Ingredients

▢ 2 lb Pork belly
▢ 4 tablespoons Lard optional

Instructions

Remove the skin if desired. Some like it on as it provides extra crunchy texture while others prefer not to have it. If skin is removed we can use it to make the intermediate or advanced level pork rind.
Cut the pork belly up into ⅓” / 1cm wide slices. It’s important not to cut them thin because during the frying, it will shrink to about half its original size.
Cut the slices into two.
Melt lard in a frying pan on low heat or simply pour oil into it.
Place the pork belly slices in and fry them on low heat.
Add more lard if necessary so the content of the frying pan ¼ is submerged into the cooking fat.
Every now and then move the pieces around. When one side gets a brownish color flip it over. Mind the hot fat! If we are after a more fatty chicharron increase the heat so the slices will get a golden brown color before all the fat is rendered out.
When both sides get a golden brown color, get a sieve and drain the fat. Add salt, black pepper, paprika, garlic powder or anything if desired. Don’t discard the fat, as it can be used in future cooking. Some like nothing more than this tasty lard spread on a slice of bread like butter with some tomato.

Notes

Enjoy!

Nutrition

Advanced Chicharron – Pork Rinds

Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.
Slice the skin up into ½” / 1cm stripes.
Cut them up into 1″ / 2cm rectangles.
Scatter them on a baking tray. If a device that allows the soon rendered out fat to be separated from the skins available then use it.
Place the baking tray into a 200°F / 100°C oven until the skins dry out completely for about 2-3 hours.
Fill a frying pan with cooking oil or even better lard and heat it up to medium.
Place the dried out skins into the hot oil/fat.
In a matter of second the skins should puff up at least double of their shrank size.
If we are after a golden brown color keep them in the oil/fat until they get a nice tan.
Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.

Enjoy!

Star this recipe!

Chicharron – Pork rinds Recipe – Advanced

Chicharrones, the snack that successfully survived decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!

Course Appetizer, Low Carb Meal, Snack

Cuisine Gluten free, Keto, Low carb recipe, Mediterranean, Paleo, Sugar free recipe

Prep Time 10

Cook Time 3

Ingredients

▢ 1 lb / 500g Pork skin
▢ 4 tablespoon Lard

Instructions

Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.
Slice the skin up into ½” / 1cm stripes.
Cut them up into 1″ / 2cm rectangles.
Scatter them on a baking tray. If a device that allows the soon rendered out fat to be separated from the skins available then use it.
Place the baking tray into a 200°F / 100°C oven until the skins dry out completely for about 2-3 hours.
Fill a frying pan with cooking oil or even better lard and heat it up to medium.
Place the dried out skins into the hot oil/fat.
In a matter of second the skins should puff up at least double of their shrank size.
If we are after a golden brown color keep them in the oil/fat until they get a nice tan.
Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.