Chicharrones de Piel de Cerdo

Serves 1
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Directions

  1. 1Remove the excess of fat from the pork skin.
  2. 2Remove the excess of fat from the pork skin.
  3. 3Remove the excess of fat from the pork skin.
  4. 4Cut the skin into pieces to the desired size.
  5. 5Cut the skin into pieces to the desired size.
  6. 6Cut the skin into pieces to the desired size.
  7. 7Cook the pieces of skin in a pot with water, garlic, thyme and oregano.
  8. 8Cook the pieces of skin in a pot with water, garlic, thyme and oregano.
  9. 9Cook the pieces of skin in a pot with water, garlic, thyme and oregano.
  10. 10Check if the skin is cooked by inserting a fork; it should go in easily.
  11. 11Check if the skin is cooked by inserting a fork; it should go in easily.
  12. 12Check if the skin is cooked by inserting a fork; it should go in easily.
  13. 13Remove the skin from the pot and let it drain.
  14. 14Remove the skin from the pot and let it drain.
  15. 15Remove the skin from the pot and let it drain.
  16. 16Add salt, ground pepper and lemon to taste.
  17. 17Add salt, ground pepper and lemon to taste.
  18. 18Add salt, ground pepper and lemon to taste.
  19. 19Place the skin pieces on an oven tray.
  20. 20Place the skin pieces on an oven tray.
  21. 21Place the skin pieces on an oven tray.
  22. 22Put the tray in the oven at 160-170°C for 2 hours, to dehydrate.
  23. 23Put the tray in the oven at 160-170°C for 2 hours, to dehydrate.
  24. 24Put the tray in the oven at 160-170°C for 2 hours, to dehydrate.
  25. 25In a pan, add oil and wait until it's hot.
  26. 26In a pan, add oil and wait until it's hot.
  27. 27In a pan, add oil and wait until it's hot.
  28. 28Place the skin pieces to fry and wait until they inflate.
  29. 29Place the skin pieces to fry and wait until they inflate.
  30. 30Place the skin pieces to fry and wait until they inflate.
  31. 31Once they are golden, remove and place them on a paper towel.
  32. 32Once they are golden, remove and place them on a paper towel.
  33. 33Once they are golden, remove and place them on a paper towel.

Ingredients

  • pork skin
  • pork skin
  • pork skin
  • garlic
  • garlic
  • garlic
  • thyme
  • thyme
  • thyme
  • oregano
  • oregano
  • oregano
  • to taste salt
  • to taste salt
  • to taste salt
  • ground pepper
  • ground pepper
  • ground pepper
  • lemon
  • lemon
  • lemon
  • oil
  • oil
  • oil

Equipment

knifecutting boardpotoven trayovenpaper towelspan

Tips

  • Remove as much fat as possible from the pork skin before cooking.
  • Cooking the skin in water with herbs and garlic will give a good flavor to the chicharrones.
  • Dry the pork skin in the oven before frying to ensure they get crispy.