Crispy, golden, and irresistibly savory – chicharrones are the ultimate indulgence for pork lovers. These Mexican-inspired crispy pork rinds have become a global snack sensation, and for good reason.
There’s something magical about the way they crackle and melt in your mouth, delivering a punch of flavor with every bite.
I first fell in love with chicharrones during a trip to Mexico City, where street vendors would fry up batches right before your eyes. The intoxicating aroma of rendering pork fat and spices filled the air, drawing crowds of hungry locals and tourists alike.
The result? Impossibly light and airy chicharrones with a satisfying crackle that’ll have you reaching for more.
So grab your apron and let’s dive into the world of homemade chicharrones. Trust me, once you’ve made your own, you’ll never go back to store-bought!
Why I Love This Recipe?
- I was surprised by how easy it is to customize the flavors – my family now requests “taco-seasoned” chicharrones for movie nights!
- These have become my go-to low-carb snack option, perfect for satisfying those salty cravings without the guilt.
- Making chicharrones at home lets me control the quality of ingredients, avoiding preservatives and excess sodium found in commercial versions.
- I’ve discovered they make an amazing garnish for soups and salads, adding a delightful crunch to everyday meals.
- The process of making chicharrones has become a fun weekend activity with friends – everyone loves taking turns with the frying!
Helpful Hints For Making Great Chicharrones!
- Score the Skin: Before cooking, lightly score the pork skin in a crosshatch pattern. This helps the fat render more evenly and allows the seasoning to penetrate better, leading to ultra-crispy chicharrones.
- Dry the Skin Thoroughly: After marinating, pat the pork skin completely dry with paper towels. Moisture is the enemy of crispiness, so this step is crucial for achieving that perfect crunch.
- Chill the Pork Before Cooking: For even crispier chicharrones, chill the pork in the fridge uncovered for a few hours or overnight. This helps dry out the skin further and intensifies the texture during cooking.
- Use a Wire Rack: When baking or broiling, place the pork on a wire rack set over a baking sheet. This allows air to circulate around the pork, ensuring it crisps up evenly on all sides.
- Double Fry for Extra Crunch: If you’re frying the chicharrones, consider a double-fry method. Fry the pork once at a lower temperature to cook it through, then a second time at a higher temperature to achieve that irresistible crispiness.
Chicharrones Recipe
Equipment
- Sharp Knife
- Cutting Board
- Large Pot
- Slotted Spoon
- Paper Towels
- Mixing Bowl
Ingredients
- 5 lbs skin-on pork belly
- 2 tbs salt
- ¼ cup cuban mojo
- 1 tbs baking soda
- 1 lime
Instructions
- Slice the pork belly into 1 ½ inch strips, then make 1-inch crosswise cuts on the skin side without cutting through the skin.
- Rinse the pork strips, drain, and mix with mojo and salt. Marinate in the refrigerator for 2 hours.
- Preheat your oven to 300°F (150°C).
- Place the pork strips skin-side up on a baking rack inside a baking sheet.
- Mix lime juice and baking soda, then brush over the pork skin to help it crisp.
- Bake for 90 minutes, then broil until the skin crackles. Keep a close eye to prevent burning. Serve immediately.
Nutrition
Great Additions to Serve with Chicharrones!
