Chicharron – one of the most favorite snacks in Spain and Latin America, and it represents a fried pork skin. In different countries, the preparation of chicharron varies: somewhere fry with lard, somewhere else with meat, and sometimes not at all from pork, but from others types of meat. To make the perfect pigskin chicharon, first, a large piece of skins with fat is boiled, then cleaned from it all the fat and dry the skin in the oven. Then this skin can be stored in in the refrigerator and, if necessary, break off the pieces and fry them in deep-fried. It turns out stunning “chips” that are suitable for a snack, and for an appetizer for beer, and for the preparation of salads and сэндвичей. 
Time: 10 час. 40 min Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. pork skins (at least 0.5 cm thick)
- 2 tsp ground pepper ancho
- 2 tsp ground zira
- 1 tsp salt
- Deep-Fried Peanut Butter
Recipes with similar ingredients: pork, peanut butter, pepper ancho, cumin
Recipe preparation:
- Put the pork skin in a large pot and fill it with water. Put a weighting agent in the form of a heat-resistant plate on the skin to she completely submerged in water. Bring water to a boil and cook until the skin is soft and supple, but so that it does not fell apart, about 2 hours.
- Carefully remove the skin from the pan and lay it in even layer. without folds, on a grate mounted above a baking sheet with sides. Put in the refrigerator, without covering, until completely cooled, for about 2 hours.
- Preheat the oven to 80 ° C. Using a strong heavy spoon or scraper carefully scrape off all the fat under the skin, trying not to tear. Put peeled skin on a wire rack on a baking sheet. Bake in a preheated oven until the skin becomes brown, dry and brittle, approximately 8 hours.
- In a small bowl, combine chili peppers, zira and salt.
- Pour 10 cm of vegetable oil into a cauldron and heat it to 200 ° C. Break the dried skin into pieces of 2 cm. Fry them in hot oil 3 at a time, until the skin swells and becomes crispy, about 15 seconds. Put on a plate covered paper towels, and sprinkle with a mixture of salt and pepper. Exactly also fry the remaining slices and serve immediately.
