Chicharrones (Pork rinds)
Pork skin (I used 1 lb)
3 garlic cloves
½ onion
2 bay leaves
2 cloves
½ tsp peppercorns
1 tbsp of salt
Pork lard, Hydrogenated, or mixed.
Start with rinsing off the pork skin, shave it, or burn the hair with a torch if there is some, sometimes you can find it at the meat market with a thick or thin layer of fat under the skin, or just the skin, if you want the chicharron to cook with it, is ok to leave the fat, but if you want pork rinds for a snack, remove as much fat as you can leaving the skin only. Put the skin in boiling water with all the other ingredients; water should cover most of it; cover with a lid and cook for 15 minutes. Take it out and cut it into small pieces, cubes, or stripes, whatever you like. Dry them with paper towels, place them on a sheet pan, and dehydrate them in the oven at 200 F for 10 to 12 hours. The skin should be rock-hard. In a pot or wok, add the lard and hit it up on high; when you see smoke coming out the lard, it is time to add with caution, one by one or 5 at a time; keep in mind they will puff and get 4 times the size, don’t overload the pot. Ensure all the skin is fried, and submerge them in the lard to help them fry well. And don’t let them get darkish; as soon as all the skin puffs, it’s done. Serve with lime and your favorite hot sauce, or cook with them.
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