How to Make Chicharrónes | Cook Like a Mexican

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola is often cheaper.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity, while vinegar is more cost-effective.

Start with a bag of pork back fat and pork skin.

Clean the pork skin, ensuring it is mostly clean and ready for cooking.

Cut the pork skin into smaller pieces for easier handling.

Simmer the pork skin in a pot with chicken stock and spices including chili flakes, mustard seed, bay leaf, and chipotle pepper for about 1 hour.

After simmering, remove the pork skin and let it cool down before scraping off excess fat.

Scrape the pork skin gently with a knife to remove excess fat, being careful as it is tender.

Cut the cleaned pork skin into desired sizes, keeping in mind they will expand when cooked.

Dry the pork skin using a dehydrator set at 145°F for about 17 hours, ensuring proper airflow between pieces.

Check the dryness of the pork skin after 17 hours; if not fully dry, continue drying for an additional 5-6 hours.

Fry the dried pork skin in hot oil (350-375°F), being careful not to overcrowd the pot.

Fry each piece for about 20-30 seconds until they puff up and blister, flipping or pushing them under the oil for even cooking.

Remove the cooked chicharrones from the oil and place them on a paper towel-lined bowl.

Season the chicharrones with salt and toss to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens