Crispy pork rinds (Chicharrones)
- ½ lb 220 g pork skin
- 1 tsp 1 tsp salt
- 2 cups 475 ml lard or coconut oil, for frying
- more salt to taste
- Cut your pork skin into 1-inch (2.5 cm) pieces. Lay them flat on a sheet pan and sprinkle with salt. Leave them like this for 30 minutes, then pat dry.
- In a large, heavy bottomed pot, about 9 inches (23 cm) in diameter, heat the fat on medium heat. When the end of a wooden spoon inserted in the fat makes it sizzle, it has come to temperature.
- Add in half of the pork skin strips. Fry here, stirring occasionally for 6 minutes or until golden brown. Remove with tongs and transfer to a colander.
- Add the remaining pork skins to the fat. Fry until golden brown, about 6 minutes. Transfer to the strainer.
- Toss gently, then add everything back to the fat for a second fry. Fry for 3 minutes, then remove all of the cracklings from the pot.
- Gently toss in the colander to dry. Sprinkle with salt and enjoy right away.
I like to use my cast iron dutch oven for making this recipe. Store-bought chicharrones don’t measure up, and they are usually fried in inflammatory seed-based oils. Try to make your own instead!