Directions: |
Directions:VERSION 1:
Cut the pork meat into 1-inch cubes, warm the manteca and carefully place the cuts so that they are submerged. Wait until the cuts are brown and gold in appearance. At this point, it is safe to add the whole head of garlic.
The next step can be dangerous: after dissolving the salt in water, it should be very carefully and slowly added to the chicharrones; this will ensure that they become crunchy and taste like glory, but there’s a strong chance that the hot oil will splash around when the water is introduced. Keep your distance and use the lid of the pan as a shield, and go very slowly. What is even better is to go somewhere with family and friends to enjoy chicharrones, which are delicious when served with tortillas, yucca and green plantains, a touch of hot sauce, a dash of lemon juice, and an ice-cold Imperial.
VERSION 2:
Preheat oven to 250F and set a wire rack over a baking sheet. Using a very sharp knife, cut pork skin and fat into long strips, about 2 inches wide. Score the fat on each strip every two inches. Insert knife carefully between skin and fat on one end of the strip and remove a portion of the fat (you will end up with a thin layer of fat still on the skin and that is fine). Once that first part of fat is removed, you can hold the skin in one hand as you slide the knife down the strip to remove the majority of the fat. Again. a little fat still clinging to the skin is okay. When the fat has been removed, cut each strip into 2 inch squares and place, fat-side down, on wire rack.Bake 3 hours, until skin is completely dried out.
Meanwhile, if you want to use the pork fat to cook your chicharrones, place it in a large saucepan over medium low heat. Cook gently until most of the fat has liquified, about 2 hours. This is also the same way you can render lard for future cooking use. Use a slotted spoon to remove any remaining solids. Discard (or eat, they taste like bacon and are great on salad!).
When baking time is up, heat oil/lard to a depth of 1/3 in the pan. Or you can just have a few inches of oil and can cook your pork rinds in batches. Oil should be quite hot but not bubbling.
Add pork rinds and cook until they bubble and puff up, about 3 to 5 minutes. Remove and drain on a paper towel-lined plate. Sprinkle immediately with salt and pepper. |
This recipe for Chicharrones (Fried Pork Skins) is from