Description
The crunch of golden-brown chicharrones is nothing short of addictive! These crispy pork cracklings are a beloved part of Mexican cuisine, perfect for lunch or as a snack.
Ingredients
Scale
- 1 pound Pork Skin, with some fat attached
- 2 tablespoons Salt
- 4 cups Water
- 2 tablespoons Lemon Juice
- 1 teaspoon Garlic Powder (optional)
- 1 teaspoon Paprika
Instructions
- Rinse the pork skin under cold water and pat it dry. Cut it into 2-inch pieces.
- In a large pot, combine the pork skin, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 30 minutes.
- Using a slotted spoon, remove the pork skin from the pot and place it on a plate lined with paper towels. Pat dry to remove excess moisture.
- In a frying pan, add enough oil to cover the bottom (about 1 inch deep). Heat the oil over medium heat until it reaches around 350°F (175°C).
- Carefully add the dried pork skin to the hot oil in batches, frying for about 3-5 minutes or until golden brown and crispy.
- Once crispy, remove the chicharrones from the oil and place them on paper towels to drain excess oil. While they’re still hot, sprinkle with lemon juice, garlic powder, and paprika.
- Allow the chicharrones to cool slightly before serving.
Notes
Make sure to thoroughly dry the pork skin after boiling for the best crispiness. Monitor oil temperature to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Fat: 20
- Protein: 25
Keywords: chicharrones, pork cracklings, Mexican snack, crispy snack, homemade chicharrones