Crispy pork rinds (Chicharrones)
Crispy skin is the most coveted part of the pork. The crispy morsels of skin with fat attached, the chicharron, heaven! Did you know that you can get pig skin from your butcher for just a few bucks? Grab some lard too, go home, and make your own cracklings, it’s easy!
USMetric
servingservings
Ingredients
- 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
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Instructions
- 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.
Tip!
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!
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