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Chicharrón

Chicharrón, plural chicharrones, is a dish typically made from fried pork rind, popular in Latin America and Spain.

Prep Time
1 hr
Cook Time
10 hrs
Resting Time
2 hrs 30 mins
Total Time
11 hrs
Servings: 6 people
Calories: 644 kcal
Course: Appetizer
Cuisine: Venezuelan

Ingredients

  • 25 oz pork rind , without excess fat
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Frying oil

Instructions

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  1. Place the pork rind in a large saucepan and cover with water.
  2. Bring the water to a boil, cover the pot and cook over medium / low heat until the skin is very soft (about 1 hour to 1 hour 30 minutes).
  3. Drain the pork rind and place it on the oven rack, drizzle evenly with the vinegar, sprinkle with salt and rub it to evenly distribute the salt and vinegar.
  4. Place the oven rack and the rind in the refrigerator for 2 hours to cool completely.
  5. Preheat the oven to 160 F ( 70°C).
  6. Remove the subcutaneous fat from the rind using a spoon or other scraping utensil; the fat will come away very easily.
  7. Place the rind back on the rack and place the rack on top of a baking sheet.
  8. Put the rind in the oven and let it dry out for 8 hours.
  9. Remove from the oven and let sit for about 30 minutes.
  10. Cut pieces of dehydrated rind into long strips or pieces about 1½ x 1 inch (4 x 2 cm).
  11. Rub the pieces with the pepper.
  12. Heat a small pan over high heat and, when hot, pour in the oil.
  13. Fry the pieces of pork rind two by two, pierce them until they are puffed and begin to float.
  14. Quickly remove the pork rinds from the oil with a skimmer as the frying process takes about 20 seconds.
  15. Drain on absorbent paper before serving.

Notes

  • The traditional recipe for dried pork rind is dehydration in the sun. The oven is therefore the best alternative in the absence of sun.