Making pork skins/chicharones from start to finish.

pork skin

🥗Healthier: chicken skin

💰Cheaper: pork belly

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

Let the frozen pork skins thaw out.

Separate the pork skins into 1 pound strips.

Clean the pork skin strips thoroughly.

Chop half an onion and 4 garlic cloves for flavor.

Add the chopped onion, garlic, bay leaves, and pickling spice to a pot of water.

Add 1 tablespoon of lard to the pot of water.

Bring the pot to a boil and cook for 15 minutes with the lid on.

After 15 minutes, remove the pork skins from the pot and let them cool down.

Once cooled, dry the pork skins with a paper towel and cut them into strips of various shapes and sizes.

Pat the cut pork skins dry with a paper towel to remove excess moisture.

Place the pork skins fat side down on a cooking sheet.

Preheat the oven to 200 degrees Fahrenheit.

Put the pork skins in the oven to dry for 10 to 12 hours.

After 12 hours, check that the skins are rock hard.

Remove the dried pork skins from the oven and let them cool down.

Heat a frying pan filled with a combination of canola oil and coconut oil to 410 degrees Fahrenheit.

Fry the pork skins in batches of about five, monitoring them closely as they puff up.

Move the pork skins around in the oil to ensure even cooking and browning.

Season the fried pork skins with Zatarain's seasoning after frying.

Serve the pork skins with Sriracha mayo for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens