📝 About This Recipe
Experience the ultimate crunch with these artisanal pork rinds, a staple of Latin American and Southern soul food cuisines. This recipe uses a traditional two-stage process—dehydrating then flash-frying—to transform humble pork skin into airy, golden-brown clouds of savory delight. Seasoned with a smoky, citrus-infused salt, these chicharrones offer a sophisticated depth of flavor that puts store-bought snacks to shame.
🥗 Ingredients
The Pork
- 2 pounds Fresh pork skin (back fat skin preferred, with 1/4 inch of fat remaining)
- 8 cups Water (for boiling)
- 2 tablespoons Kosher salt (for the boiling liquid)
Aromatic Boiling Base
- 4 pieces Garlic cloves (smashed)
- 3 pieces Bay leaves (dried)
- 1 tablespoon Black peppercorns (whole)
Signature Spice Rub
- 1.5 tablespoons Fine sea salt
- 1 teaspoon Smoked paprika (Pimentón de la Vera)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/4 teaspoon Cayenne pepper (adjust for heat preference)
- 1/4 teaspoon Citric acid (provides a bright, lime-like tang)
Frying Medium
- 2 quarts Lard or Neutral Oil (Grapeseed or Peanut oil work best for high heat)
👨🍳 Instructions
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1
Thoroughly clean the pork skin, using a sharp knife to scrape away any remaining hair or debris. Pat completely dry with paper towels.
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2
In a large stockpot, combine the 8 cups of water, kosher salt, smashed garlic, bay leaves, and peppercorns. Bring to a rolling boil.
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3
Carefully add the pork skin to the boiling water. Reduce heat to a simmer and cook for 60-90 minutes until the skin is tender enough to be pierced easily with a fork.
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4
Remove the skin from the pot and let it cool slightly. While still warm, use a spoon or a dull knife to scrape away any excess fat from the underside of the skin until it is translucent.
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5
Cut the cleaned skin into 1-inch squares or strips using kitchen shears or a very sharp knife.
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6
Dehydration Stage: Arrange the pieces in a single layer on a wire rack set over a baking sheet. Place in an oven set to the lowest possible temperature (usually 150°F-170°F) for 8-10 hours, or use a dehydrator.
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7
The pork is ready for frying when it is completely hard, brittle, and resembles dark amber glass. If it feels flexible, it needs more time.
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8
In a small bowl, whisk together the fine sea salt, smoked paprika, garlic powder, onion powder, cayenne, and citric acid to create your seasoning dust.
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9
Heat 2 quarts of oil or lard in a heavy-bottomed Dutch oven to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy.
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10
Fry the pork in small batches. Drop the dried pellets into the hot oil; they should sink and then rapidly puff up to 3-4 times their size within 15-30 seconds.
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11
Use a slotted spoon to flip the chicharrones to ensure even puffing. Once they stop expanding and are light golden, remove them immediately.
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12
Drain the hot chicharrones on a paper towel-lined tray and immediately toss with a generous amount of the spice rub while the oil is still wet on the surface.
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13
Allow the chicharrones to cool for 5 minutes to reach maximum crispness before serving.
💡 Chef's Tips
Ensure the pork skin is bone-dry after the dehydration step; any moisture will prevent the skin from puffing and result in tooth-breaking hardness. Scraping the fat off thoroughly is the secret to a light, airy texture; too much fat left on will make them greasy and heavy. Keep your frying oil temperature consistent at 375°F; if it drops too low, the skins will soak up oil without expanding. Store any leftovers in an airtight container with a silica gel packet if available to maintain that signature crunch for up to 3 days. If you don't have citric acid, a squeeze of fresh lime juice immediately before eating adds the same bright acidity.
🍽️ Serving Suggestions
Serve with a side of spicy Salsa Verde or a classic Pico de Gallo for dipping. Pair with a cold, crisp Mexican lager or a tart Hibiscus (Jamaica) iced tea. Use crushed chicharrones as a gluten-free breading for fried chicken or as a topping for mac and cheese. Offer a side of hot sauce and fresh lime wedges for guests to customize their heat and acid levels. Serve alongside a bowl of creamy guacamole for the ultimate texture contrast.