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Chicharrónes (Puerto Rican Pork Rinds)

Chicharrónes (Puerto Rican Pork Rinds) is a traditional Puerto Rican recipe for a classic snack or seasoning of boiled and deep fried pork skins. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Puerto Rican Pork Rinds (Chicharrónes).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

6

Rating:

Tags : Spice RecipesPork RecipesPuerto-rico Recipes

This is one of the methods of preparing Spanish-style chicharrones (aka pork scratchings or pork rinds); basically deep-fried pork skin. This recipe includes a boiling step which makes the final chicharrones lighter and airier. In many places you can’t readily buy just pork skin, so I tend to buy belly pork and then cut the skin from that (the remaining belly pork itself works great in many Asian recipes).

Ingredients:

1 skin-on piece of belly pork
Coarse sea salt
Flavourings (optional)

Method:

Take your belly pork and using a sharp knife detach the pork skin from the fat. You need to leave most of the fat behind, but for chicharrones you need to leave a little fat. For pork scratchings or rinds you need to remove

Using kitchen shears or a knife cut the pork skin into pieces either 3cm square or 4cm long and 2 cm wide (this does not have to be overly precise).

Bring a pan of salted water to a boil, add the pork skin pieces and boil for 20 minutes. This will help to soften the connective tissue whilst removing some of the excess fat. Tip into a colander and set aside to drain then allow to cool.

If preparing pork scratchings or pork rinds trim away any excess fat at this point. If making chicharrones you don’t need to.

Season the pork pieces with salt (see below for additional seasoning ideas) then arrange the pork skin pieces, skin side up on a baking tray, place in an oven pre-heated to 100C and dry for 4 hours.

To finish, heat lard or any oil with a high smoke point (eg groundnut oil) in a wok, deep pot or deep frier to 180C. When the oil reaches temperature add the pork skin pieces and deep fry for 2–3 minutes (you may need to do this in batches) until crisp and puffed up. Remove from the oil with a spider or strainer and drain on kitchen paper.

Season once more, allow to cool and serve or use in your cooking.

Additional flavourings could include: chilli powder, curry powder, sazon seasoning, adobo seasoning or any of your preferred seasonings.