CHICHARRONES PARA 4 A 5 PERSONAS

pork skin

🥗Healthier: chicken skin

💰Cheaper: pork belly

Chicken skin is lower in fat, while pork belly is often cheaper.

Prepare 2 kg of pork belly, ensuring it has skin, fat, and meat.

Cut the pork belly into strips, approximately 2 to 3 pieces each.

Make shallow cross cuts on the skin to prevent curling during cooking.

Bring a pot of water to a boil on the stove.

Once the water is boiling, add the pork belly pieces to precook for 8 to 10 minutes on medium-high heat.

Add 1 tablespoon of salt to the boiling water while precooking the pork.

Stir the pork in the boiling water to ensure even cooking and to release impurities.

After 9 minutes, check the color of the skin; it should become more transparent.

Remove the pork from the boiling water using a colander to drain.

Let the pork sit in the colander for a few minutes to remove excess moisture.

Optionally, pat the pork dry with a paper towel to reduce moisture before frying.

Heat 1.8 kg of lard in a deep pot until hot.

Once the lard is hot, carefully add the precooked pork belly pieces.

Stir the pork occasionally to ensure even cooking and prevent sticking.

Cook the pork for about 17 minutes on medium heat, adjusting to medium-high if necessary.

After 17 minutes, add a quarter cup of water mixed with a tablespoon of salt to the hot lard.

Stir the mixture to dissolve the salt and continue cooking.

Monitor the pork as it cooks, checking for color and texture.

Continue cooking until the pork is golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens