Brad's chicharrones

Name: Brad's chicharrones
Cuisine: American
Ingredients: Pork skin; as needed Clean canola or corn oil; to taste Seasoning salt; to taste Chili powder; to taste Lime wedges; Salsa of your choice

wingmaster835 @wingmaster

Sequim Washington

I bought a whole side of side pork to make some bacon and it came skin on. So, not to waste it, I decided to make some chicharrones. This is a long process, but it was something that I used to do when I raised pigs. Also I wanted to show my youngest daughter how to do it.

wingmaster835 @wingmaster

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Ingredients

Pork skin
as neededClean canola or corn oil
to tasteSeasoning salt
to tasteChili powder
to tasteLime wedges
Salsa of your choice

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Steps

1

The first step is to remove the skin from the meat. This is a lot harder to do after the time of butcher. You will need an extremely sharp knife to do this effectively.
2

After you remove the skin, try and cut off as much fat as you can without cutting into the skin layer. I did this in large chunks.
3

Next put skin in a large pot. Cover with water, and bring to a simmer. Simmer for about an hour to render off remaining fat. But don't let skin cook to where it falls apart.
4

Drain and let cool. Lay pieces skin side down on a cutting board. Use a spoon or back of a knife to scrape any remaining fat off of skin. This is important. If you don't get the fat off, they will be very chewey. If there are nipples, remove them. Cut into 2"x4" strips.
5

If you have a wire rack, place it on a baking sheet. Arrange pieces skin side up on rack. Put in oven at 170 degrees F. To let dry. This takes hours. This can be done overnight. It is better to over dry them rather than under dry them. They should be golden brown when done.
6

If you don't have a wire rack, put foil on a baking sheet and arrange pieces on that. Then flip over for the last couple hours.
7

Heat clean oil in a pot or deep fryer. Break dry pieces even smaller. 2-3 pieces per 2'4 inch piece. Fry dried pieces a few at a time for 2-3 minutes at 360 degrees. Flip over half way through. Drain on paper towels.
8

Put done chicharrones in a large bowl. Sprinkle with seasoned salt, garlic powder, and chili powder. Toss. Serve with desired salsa. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on January 22, 2021 00:11

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.