Welcome, culinary explorers! Today, we're turning our leftover pork skin into a classic and indulgent treat - Chicharrones. Crispy, flavorful, and satisfying, these homemade chicharrones are perfect for snacking or as an addition to any keto or low-carb meal. Follow along with my YouTube channel for the visual guide, but here's the recipe for you to create your own delicious batch!
Ingredients:
- Leftover pork skin, cut into uniform 2-inch squares
- Water, enough to cover the pork skins in a pot
- Salt, to taste
- Seasonings of choice (for example, garlic powder, tajin seasoning, and more salt for finishing)
- High heat oil (such as vegetable oil or lard), for frying
Equipment:
- Large pot for boiling pork skins
- Dehydrator or oven
- Large pan or deep fryer for frying
- Paper towels for drying
- Chopstick or skewer for testing doneness
- Strainer or slotted spoon
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Prep Time: 1 day marinating, plus 15 hours dehydrating (time may vary)
Cook Time: 10-20 minutes for frying
Total Time: Varies depending on drying method
Servings: Varies depending on the amount of pork skin used.
Instructions:
1. Begin by boiling the cut-up pork skin in salted water for 20 to 25 minutes. Ensure the pork is fully cooked by checking if a chopstick can pierce through the pork skin with ease.
2. Once cooked, remove the pork skins from the water and pat them dry with paper towels. Place them in the refrigerator, uncovered, to dry out more, ideally overnight.
3. After the pork skins have dried overnight, you need to dehydrate them further to reach the perfect texture. You can either:
a. Use a dehydrator set at 150 degrees Fahrenheit for 15 hours,
b. Place them in an oven at the lowest temperature (approximately 170 degrees Fahrenheit) with the skin side down for 10 to 18 hours,
c. Or sun-dry them outside, which may take a couple of days.
4. Once dehydrated, it's time to fry the chicharrones. Heat oil in a deep fryer or large pan to high heat and add the pork skins. They will take some time to start bubbling.
5. As the chicharrones begin bubbling, they will expand in size. Stir and keep them moving to ensure even cooking. When the bubbling subsides, this indicates they are fully cooked and crispy.
6. Remove the chicharrones from the oil and immediately season with salt, garlic powder, and tajin to taste.
7. Enjoy your homemade chicharrones as a delicious snack on their own or with a side of salsa. Perfect for those on a keto diet or anyone looking for a low-carb option!
Cooking Tips:
- Ensure your pork skins are thoroughly dehydrated before frying, as any moisture will prevent them from crisping up properly.
- Always monitor the chicharrones closely while frying to avoid burning.
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Follow Chef Tito's Workshop for more delicious recipes and culinary tips:
YouTube - https://www.youtube.com/@cheftitosworkshop2326
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Chicharrones Picosos (Spicy Cracklings)
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