Pork Rinds (Chicharron)
Pork Rinds (Chicharron)
- Level: Advanced
- Yield: 30 to 50 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 4
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 1
- Sodium
- 72
- Total: 14 hr 50 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 12 hr 30 min
- Level: Advanced
- Yield: 30 to 50 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 4
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 1
- Sodium
- 72
- Total: 14 hr 50 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 12 hr 30 min
Ingredients
Pork Rinds:
1 large piece pork skin, trimmed of excess fat and nipples if present (the skin portion should be at least 1/4-inch thick, about 1 1/2 pounds)
Lard and/or peanut oil
Spicy-Sweet Seasoning Blend:
1 1/2 teaspoons kosher salt
1 teaspoon maple sugar
1/2 teaspoon ancho chile powder
Five-Spice Seasoning Blend:
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
Richmond's Dipping Sauce:
1/2 cup vinegar (rice wine, apple cider or white distilled)
2 tablespoons fish sauce
1 tablespoon chili paste (sambal) or crushed red pepper flakes
2 cloves garlic, smashed
Directions
- For the pork: Put the pork skin in a large pot and cover with water. Weigh down with a plate to keep it submerged. Bring the water to a boil and cook until the skin is soft and pliable but not falling apart and the water is white, 1 1/2 to 2 hours (adding more water as needed).
- Carefully remove with a large spider or slotted spoon and arrange the skin in an even layer, with no folds, on a cooling rack set over a baking sheet. Discard the cooking water. Put in the fridge, uncovered, and allow to cool until completely cold, about 2 hours.
- Once the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin. Place the scraped skin on a rack set over a baking sheet. Set the oven to its lowest possible setting (ours was at 200 degrees F) and dehydrate the skin overnight, until dry, brown and brittle.
- For the spicy-sweet blend: Mix the salt, sugar and chile powder in a small bowl.
- For the five-spice blend: Mix the five-spice and salt in a bowl.
- For the dipping sauce: Mix the vinegar, fish sauce, chili paste and garlic in a small bowl.
- To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. Remove to a paper-towel-lined tray and season with one of the spice blends while hot. Serve immediately or to cool to room temperature. Serve with Richmond's dipping sauce if desired.
- You can also store the squares in an airtight container at room temperature for up to 2 days before frying.
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