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 currently have some time, I was searching on the internet a few days ago. Trying to find new, exciting thoughts, inspirational recipes that I have never tested before, to astonish my family with. Hunting for a long time unfortunately couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I ran across this scrumptious and simple treat simply by chance. It looked so tempting
on its image, it required fast action.
It was not so difficult to imagine the way it’s made, how it tastes and how much my hubby is going to love it. Actually, it is very simple to please the guy in terms of treats. Anyway, I got into the site: Suncakemom and then used the precise instuctions that had been combined with great snap shots of the task. It really makes life rather easy. I can suppose it’s a slight inconvenience to take photos in the middle of cooking in the kitchen as you may will often have gross hands so that i sincerely appreciate the hard work she put in to build this post and recipe easily implemented.
That being said I’m empowered to present my own, personal recipes in the same way. Appreciate your the idea.
I had been fine tuning the initial formula create it for the taste of my family. I have to tell you it absolutely was an incredible outcome. They loved the flavor, the structure and enjoyed having a treat like this in the middle of a stressful week. They basically wanted more, a lot more. Thus the next time I am not going to commit the same miscalculation. I am gonna multiply the quantity to make them pleased.
You can find the original chicharron at 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.