Chicharon Recipe
Chicharon is a delectable deep-fried crunchy pork rinds. It boiled then sun-dried for 3-5 days until the fat drips, finally it is deep-fried until golden brown and puffy.
Servings: 12
Calories: 4935kcal
Ingredients
- 2 lb pork skin
- 36 oz water add more if necessary
- 4 tbsp salt
- cooking oil for frying
Instructions
- Place a large pot of water in medium heat. Add the pork skin, making sure everything is fully submerge in the water. Add 2 tbsp salt then let it boil for 20-30 minutes or until the pork skin is tender but not falling apart.
- Remove from the pot and drain the water. Transfer to a large bowl and add the remaining salt. Make sure the salt is well distributed.
- Cut the pork skin into 1 ½ to 2 inches size and arrange them on a rack. Sun dry the meat for at least 3-5 days until dehydrated and shrunken.
- Heat a pan over medium heat, add the cooking oil. Wait until the oil is hot enough, carefully add the pork skin in batches. Do not overcrowd the meat. Cook until lightly golden brown and puffy.
- Remove from the pan and drain excess oil. Serve with your favorite dipping sauce.
Nutrition
Calories: 4935kcal | Protein: 553g | Fat: 281g | Saturated Fat: 100g | Cholesterol: 862mg | Sodium: 44631mg | Vitamin A: 454IU | Vitamin C: 5mg | Calcium: 320mg | Iron: 8mg