• On May, 22, 2020
•  lady
•  Recipes

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 recently have a little time, I had been surfing on the internet last week. Looking for new, challenging ideas, inspirational dishes that I have never tasted before, to treat my loved ones with. Hunting for quite some time unfortunately couldn’t come across any interesting things. Right before I wanted to give up on it, I came across this delightful and simple dessert by luck over Suncakemom. It seemed so yummy on its pic, it called for immediate action.

It was not so difficult to imagine how it is made, its taste and just how much my hubby will enjoy it. Actually, it is very simple to please him in terms of desserts. Yes, I am a blessed one. Or perhaps he is.Anyway, I went to the website and then followed the precise instuctions which were combined with wonderful photos of the method. It just makes life rather easy. I could suppose it is a slight effort to shoot photos in the middle of cooking in the kitchen because you typically have gross hands and so i really appreciate the time and effort she devote to build this post .

That being said I am encouraged presenting my personal recipe in a similar way. Appreciate your the thought.

I had been tweaking the original recipe create it for the taste of my family. I have to tell you it turned out a great success. They prized the taste, the structure and loved having a treat like this during a hectic week. They basically demanded lots more, more and more. Hence the next time I am not going to commit the same miscalculation. I’m gonna twin the quantity .

The origanal chicharron chips is from 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.