Time: 10 hours 40 minutes
Complexity: easily
Servings: 8

Chicharrón is one of the most beloved snacks in Spain and Latin America, and it's fried pork rind. The preparation of chicharrón varies across countries: in some places it's fried with lard, in others with meat, and sometimes even with other types of meat, rather than pork. To make perfect chicharrón from pork rind, a large piece of rind with lard is first boiled, then all the fat is removed, and the rind is dried in the oven. This rind can then be stored in the refrigerator, and as needed, pieces can be broken off and deep-fried. The result is a fantastic "chip" that's perfect for snacking, serving with beer, or adding to salads and sandwiches.

Ingredients:

• 700 g pork rind (at least 0.5 cm thick)
• 2 tsp ground ancho pepper
• 2 tsp ground cumin
• 1 teaspoon of salt
• Peanut oil for deep frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, Peanut butter, ancho pepper, cumin

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Preparation:

Step 1
• Place the pork rind in a large pot and cover with water. Place a heatproof plate on top of the rind to ensure it's completely submerged. Bring the water to a boil and simmer until the rind is soft and pliable but not falling apart, about 2 hours.
Step 2
• Carefully remove the skin from the pan and place it in an even, wrinkle-free layer on a wire rack set over a rimmed baking sheet. Refrigerate, uncovered, until completely cool, about 2 hours.
Step 3
• Preheat the oven to 175°F (80°C). Using a sturdy, heavy spoon or scraper, carefully scrape away any fat underneath the skin, being careful not to tear it. Place the cleaned skin on a rack on a baking sheet. Bake in the preheated oven until the skin is browned, dry, and crisp, about 8 hours.
Step 4
• In a small bowl, combine chili pepper, cumin and salt.
Step 5
• Pour 10 cm of vegetable oil into a large cauldron and heat to 200°C (400°F). Break the dried skin into 2 cm (0.8 in) pieces. Fry them in the hot oil, 3 at a time, until the skin is puffed and crispy, about 15 seconds. Transfer to a plate lined with paper towels and sprinkle with salt and pepper. Fry the remaining pieces in the same manner and serve immediately.

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