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 lately have a little time, I was looking on the internet last week. Looking for new, interesting ideas, inspiring meals that We have never tasted before, to delight my family with. Searching for quite some time yet couldn’t come across lots of interesting stuff. Just before I thought to give up on it, I discovered this delicious and easy treat simply by luck at Suncakemom. It seemed so yummy on its pic, that called for fast actions.

It had been not difficult to imagine the way it is created, how it tastes and how much my husband will probably like it. Mind you, it is quite simple to delight him when it comes to treats. Anyways, I visited the webpage and simply used the step by step instuctions that have been accompanied by nice pics of the task. It really makes life quite easy. I can imagine that it is a bit of a effort to shoot snap shots in the middle of cooking in the kitchen because you normally have sticky hands thus i pretty appreciate the commitment she devote for making this blogpost and recipe easily implemented.

That being said I am empowered to present my very own dishes in a similar way. Appreciate your the thought.

I had been fine tuning the initial recipe to make it for the taste of my loved ones. I’ve got to tell you it turned out an awesome success. They loved the flavor, the structure and loved getting a sweet like this in the midst of a stressful week. They quite simply requested more, a lot more. So the next occasion I’m not going to commit the same miscalculation. I am going to twin the amount .

chicharron Chips was first baked by SunCakeMom

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.

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