Pan Fried Pork Chicharrones Central American Style Food
DOMINICAN STYLE CHICHARRON ( FRIED PORK SKINS)
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
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
CHICHARRONES (PORK CRACKLIN'S)
These pan-fried pork cracklin's are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.
Provided by Virgilio Martinez
Time 2h10m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Rub the pork belly with the salt and let sit for 1 hour.
- Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
- In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
- Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.
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