Fried Pork Skins Aka Chicharron Food

DOMINICAN STYLE CHICHARRON ( FRIED PORK SKINS)

Dominican Style Chicharron ( Fried Pork Skins) image

This ia an authentic recipe from Dominican Republic that a friend of mine gave to me. This recipe was one that she used to make the chicharron she sold while in D.R. Hope you enjoy as my family and I did!

Provided by Jennifer 1979

Categories Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 1/2 lbs pork skins or 2 1/2 lbs pork, for chicharron
2 cups water
2 tablespoons oregano
2 tablespoons salt
1 lime

Steps:

Place pork, water salt and oregano in a large pan. squeeze the juice from the lime in with the rest of the ingredients. Place on high until it comes to a boil then turn to med.- high. Continue cooking uncovered until all the water is absored. The pork will then produce its own oil to fry. Continue cooking the meat until meat is crispy but not burned and brown in color.
Remeove and drain on paper towels. Serve with lime and hot sauce. (optional).

Nutrition Facts : Calories 775.8, Fat 44.4, SaturatedFat 16.1, Cholesterol 134.7, Sodium 4350.9, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 87

FRIED PORK SKINS AKA CHICHARRON

Fried Pork Skins aka Chicharron image

We use our smoker to make bacon. Once the bacon is smoked you cut the skin away from the pork belly. I can't stand to waste all of that porky goodness so I learned to make fried pork skins aka pork rinds aka chicharrones. Whatever you call them, they are good. If you put the skin back into the smoker to dehydrate you can get some...

Provided by Pamela Rappaport

Categories Other Snacks

Time 13h30m

Number Of Ingredients 3

Ingredients

the skin from one pork belly
oil for frying
seal salt or other seasonings of your choice

Steps:

1. Put the skin on the chopping board with the fat side up, try to remove all the fat you can, cut the clean skin into strips about 1/2 x 1 1/2.
2. Cook the strips in boiling water for 10 min and then strain, let them cool a bit.
3. Spread them in a single layer in a dehydrator or on a rack in an oven at 125F for at least 12 hrs or until dried (it should be hard). OR us your smoker. :) At this point you can cook immediately or save for another time.
4. Prepare a pot with oil at 350F
5. Add the dried skins, they will puff very fast so be ready with a slotted spoon and a plate to drain them on. Remove from the oil and place them on paper to drain.
6. Sprinkle with sea salt, bbq seasonings, your favorite rub, herbs, whatever.

CHICHARRON (FRIED PORK SKINS)

Chicharron (Fried Pork Skins) image

DH loves hot fried chicharrones with hot sauce, salt and lime! I prefer the tacos de chicharron, but this way is good too. Found this recipe on emerils.com; posting so I'll remember to make it for my sweetie!

Provided by KlynnPadilla

Categories Lunch/Snacks

Time 1h5m

Yield 2 lbs.

Number Of Ingredients 2

Ingredients

3 lbs pork skins, partially frozen
salt

Steps:

Cut pork skin into pieces 2 inches long and 1/2 an inch thick; season with salt. Cover and refrigerate 1 hour.
Preheat fryer to 375. Fry the pieces about 5 minutes, until golden and crispy. Remove and drain on paper towels. Season to taste with salt; serve warm.

Nutrition Facts : Calories 3708.2, Fat 213, SaturatedFat 77.4, Cholesterol 646.4, Sodium 12505.8, Protein 417.1

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This recipe was one that she used to make the chicharron she sold while in D.R. Hope you enjoy as my family and I did! Dec 12, 2016 - This ia an authentic recipe from Dominican Republic that a friend of mine gave to me. This recipe was one that she used to make the chicharron she sold while in D.R. Hope you enjoy as my family and I did! Pinterest. Today. Explore. When …
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