Crispy Pork Rinds (Homemade Chicharrones Recipe)

pork skin

🥗Healthier: chicken skin

💰Cheaper: pork belly

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

Boil a pot of water.

Add salt to the boiling water.

Add the cleaned pork skin to the boiling water.

Cook the pork skin for about 20-25 minutes until soft.

Drain the pork skin and let it cool.

Scrape off any remaining meat from the pork skin to ensure it's clean.

Cut the pork skin into small pieces.

Dehydrate the pork skin in a dehydrator at 75 degrees Celsius for 2 hours, or use an oven at 75-80 degrees Celsius.

Once dehydrated, store the pork skin in a jar until ready to fry.

Heat oil in a pot until very hot.

Fry the dehydrated pork skin in batches until they puff up and turn golden brown.

Drain the fried pork rinds on a drainer or paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens