Chicharrón

For all lovers of crispy pork skin, which we get from well-roasted pork belly. This time, however, a bit differently.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 21 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 350 g Meat, pork, coal

  • 3 spoons Salt, table

  • 2 spoons Oil, vegetable oil, canola

  • pieces Oil, plant, sunflower

Steps

  1. Thoroughly wash the pork skin and dry it completely with paper towels. Cut it into 2.5 cm thick strips. Preheat the oven to 200 °C.

  2. Pour 2 cm of water into a larger baking dish and place a rack over it. Arrange the pork skin on the rack, season with salt, and lightly drizzle with oil. Place the dish in the preheated oven and bake the skin for 15 minutes. Then remove the dish from the oven and take the skin off the rack. Let it cool slightly, then cut it into 5 cm long strips.

  3. Fill a larger pan halfway with oil and heat it well. The oil is hot enough when small bubbles form around a wooden spoon handle dipped into the oil. Add a few strips at a time to the oil and fry them for 3 minutes until they start to bubble and puff up slightly. Remove the fried strips with a slotted spoon and drain them well on paper towels.

  4. The fried pork skin strips can be served warm or cold, as a snack or as a side dish.

Nutrition Information (Per 100g)

  • Calories: 245.01 kcal
  • Fat: 17.73 g
    • Saturated Fat: 4.43 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 18.96 g
  • Fiber: 0 g

Advice

For frying, use fats that do not contain water, such as coconut fat or good oil.