Pork Chicharon
Homemade Chicharon made of pork rinds deep-fried to golden perfection! Crunchy and tasty, these cracklings are the ultimate low-carb treat and best served with spicy vinegar dip.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds pork rinds, cut into 2-inch sizes
- 1/4 cup vinegar
- 1 head garlic, peeled and crushed
- 1 tablespoon salt
- 1 teaspoon peppercorns
- water
- canola oil
Instructions
- 1
In a deep pot, combine pork rinds, vinegar, garlic, salt, peppercorns, and enough water to cover. Over medium heat, bring to a boil, skimming scum that floats on top.
- 2
Lower heat, cover, and continue to cook for about 40 to 50 minutes or until tender but not falling apart.
- 3
Drain well, discarding the liquid and aromatics. Refrigerate for about 30 minutes or until completely cooled.
- 4
Arrange pork rinds in a single layer on wire rack set over a baking sheet. Bake in a 200 F oven for about 3 to 4 hours or until shrunken, dry, and brittle. Remove from the oven.
- 5
In a thick-bottomed pot, heat about 3-inches deep of oil to 350 F. Gently add dried pork rinds in batches as needed and deep-fry for about 2 to 4 minutes or until puffed up and begin to float.
- 6
Using a slotted spoon, remove fried chicharon and drain on a wire rack. Season with salt to taste.