Pork Chicharon
User Reviews
4.6
10 reviews
Excellent
Pork Chicharon
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Homemade Chicharon made of pork rinds deep-fried to golden perfection! Crunchy and tasty, these cracklings are the ultimate low-carb treat and best served with spicy vinegar dip.
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Ingredients
- 2 pounds pork rinds cut into 2-inch sizes
- ¼ cup vinegar
- 1 head garlic peeled and crushed
- 1 tablespoon salt
- 1 teaspoon peppercorns
- water
- canola oil
Instructions
- In a deep pot, combine pork rinds, vinegar, garlic, salt, peppercorns, and enough water to cover. Over medium heat, bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and continue to cook for about 40 to 50 minutes or until tender but not falling apart.
- Drain well, discarding the liquid and aromatics. Refrigerate for about 30 minutes or until completely cooled.
- Arrange pork rinds in a single layer on wire rack set over a baking sheet. Bake in a 200 F oven for about 3 to 4 hours or until shrunken, dry, and brittle. Remove from the oven.
- In a thick-bottomed pot, heat about 3-inches deep of oil to 350 F. Gently add dried pork rinds in batches as needed and deep-fry for about 2 to 4 minutes or until puffed up and begin to float.
- Using a slotted spoon, remove fried chicharon and drain on a wire rack. Season with salt to taste.
Notes
- For more meaty tsitsaron, you can use pork belly or liempo without ribs.
Nutrition Information
Show Details
Calories
154kcal
(8%)
Protein
17g
(34%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
26mg
(9%)
Sodium
521mg
(22%)
Vitamin A
15IU
(0%)
Calcium
8mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 521mg | 22% |
| Vitamin A | 15IU | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
10 reviews
Excellent
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