}); Fry Pork Skin For Salty Pieces Of Heaven - Propa Eats

Fry Pork Skin For Salty Pieces Of Heaven

Gerard Low Foon is excellent at pristine, seasonal dishes with unconventional local twists. With his recipes, you will not only easily impress with upscale meals but you’ll also feel like a fancy chef.

CHICHARRÓNES

Chicharrónes are puffy, crunchy, fatty pieces of pork skin that are seasoned to perfection. It’s perfect as a snack with drinks or as a fun swap for popcorn on a movie night. Season with whatever seasoning you like, but for us, garlic is always a winner.

AuthorGerard Low FoonCategory

Yields10 Servings
Total Time1 hr 10 mins

INGREDIENTS

 1 pound pork skin
 1 ½ tablespoons salt, divided
 ½ tablespoon garlic powder*
 Oil for frying

*Season with whatever seasoning you like

DIRECTIONS

1

Trim excess fat off pork skin. Then, cut into manageable pieces.

2

Bring a large pot of water to boil. Then, add pork skin and 1 tablespoon of salt.

3

Cook for 30 minutes on high heat. Then, remove from pot and rinse with cold water.

4

Pat the pork skin dry and cut into strips.

5

Add garlic powder and salt and mix well.

6

Dry outside in the sun for 2 to 3 days or, place in a sheet tray and bake at 170°F for 6 hours or, until completely dry.

7

Fill a pot ¼ way with oil and bring up to 350°F. Gently place strips into oil and fry until popped and no bubbles surround the pork skin.

8

Remove and let drain in a bowl lined with a paper towel. Season while hot and serve.

Ingredients

 1 pound pork skin
 1 ½ tablespoons salt, divided
 ½ tablespoon garlic powder*
 Oil for frying

Directions

1

Trim excess fat off pork skin. Then, cut into manageable pieces.

2

Bring a large pot of water to boil. Then, add pork skin and 1 tablespoon of salt.

3

Cook for 30 minutes on high heat. Then, remove from pot and rinse with cold water.

4

Pat the pork skin dry and cut into strips.

5

Add garlic powder and salt and mix well.

6

Dry outside in the sun for 2 to 3 days or, place in a sheet tray and bake at 170°F for 6 hours or, until completely dry.

7

Fill a pot ¼ way with oil and bring up to 350°F. Gently place strips into oil and fry until popped and no bubbles surround the pork skin.

8

Remove and let drain in a bowl lined with a paper towel. Season while hot and serve.

Chicharrónes
Gerard Low Foon

Gerard is the chef and owner of 6Plates supper club. He uses local, seasonal ingredients and reimagines local dishes to highlight the rich diversity in Trinidad & Tobago's cuisine.

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