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Chicharrónes

Yields10 ServingsTotal Time1 hr 10 mins

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.

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

Nutrition Facts

Servings 10