Homemade Chicharrones - 4K Video

pork skin

🥗Healthier: chicken skin

💰Cheaper: pork belly

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

Remove any pieces of bone from the pig fat.

Place the pig fat in a large stockpot and rinse each piece individually.

Dump out the water and fill the pot with new water, adding 1/3 cup of apple cider vinegar.

Soak the pig fat in the vinegar water for 15 to 20 minutes.

Dump out the vinegar water and rinse each piece individually to remove the vinegar.

Using a sharp knife, slice the pig fat into 3 to 4 inch pieces, ensuring each piece has a layer of skin, fat, and meat.

Add the sliced pieces to a Dutch oven or heavy-bottom pan.

Mix 1 tablespoon of salt with 1/2 cup of water and pour it over the meat to prevent sticking.

Heat the pan on the stove, allowing the water to simmer down and the fat to render from the pig fat over 20 to 30 minutes.

Once the water has simmered down, lower the heat to low to medium and continue frying the chicharrones for another 30 to 45 minutes, stirring frequently.

Watch for the chicharrones to turn a nice golden brown color, indicating they are done.

Prepare a dish with clean paper towels to absorb excess grease from the chicharrones once removed from the pan.

If desired, fry the chicharrones longer for extra crunchiness before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens