Chicharrones is a snack that successfully survived the decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!
As I currently have a little time, I had been looking on the internet last week. Trying to get new, fascinating ideas, inspirational recipes that We have never tested before, to delight my loved ones with. Hunting for a while unfortunately could not discover lots of interesting things. Just before I thought to give up on it, I discovered this delightful and easy treat simply by chance. The dessert looked so delightful on its pic, it called for fast actions.
It was not difficult to imagine how it is made, its taste and how much my hubby will want it. Actually, it is very simple to please him when it comes to desserts. Anyway, I visited the page: Suncakemom and used the simple instuctions that had been coupled with impressive photographs of the process. It really makes life less difficult. I can imagine that it is a bit of a hassle to shoot photos in the midst of baking in the kitchen because you typically have gross hands so that i sincerely appreciate the commitment she placed in for making this post and recipe conveniently implemented.
That being said I’m encouraged to present my own, personal dishes in a similar way. Many thanks the idea.
I had been tweaking the initial formula to make it for the taste of my family. I’ve got to tell you it was an incredible outcome. They enjoyed the flavor, the overall look and enjoyed getting a treat such as this during a hectic week. They basically wanted more, more and more. Hence the next time I am not going to make the same miscalculation. I’m likely to double the amount .
Thanks for SunCakeMom who made the Chicharron Recipe a reaility
Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.
Place the skin into boiling water and cook until the skins puff up for about an 2 hours.
Remove the skin from the water and cool it off which takes about 2 hours on a wire rack.
Slice the sin up into ½” / 1cm slices.
Cut them up into 1″ / 2cm rectangles.
Place the cooled down skin into a 175°F / 80°C oven to dehydrate for about 8 hours. We are after a dry and brittle texture.
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.