Description
Chicharrones are crispy, golden pork skins fried in their own rendered fat, offering a savory and addictive Latin American snack. Perfectly seasoned and served with lime wedges, they make for a delicious appetizer or keto-friendly treat.
Ingredients
Scale
Main Ingredients
- 2 pounds pork skin with a small amount of attached fat, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
- 2 cups water
- Vegetable oil for frying, if needed
- Lime wedges for serving
Instructions
- Simmer the Pork Skin: Place the pork skin pieces in a large heavy-bottomed pot with 2 cups of water and bring to a gentle simmer over medium heat. Cook for 20 to 30 minutes, stirring occasionally, until the water evaporates and the fat begins to render out from the pork skin.
- Render the Fat and Fry: Continue cooking over medium-low heat as the pork releases its own fat. Stir frequently and allow the pieces to slowly fry in the rendered fat for another 25 to 35 minutes, until puffed, golden, and crispy. If there isn’t enough rendered fat for frying, add a small amount of vegetable oil to assist the process.
- Drain and Season: Once the chicharrones are crisp, remove them from the fat using a slotted spoon and place them on a paper towel-lined plate to drain excess fat. Immediately season with kosher salt, black pepper, garlic powder, and paprika if using, while still hot.
- Serve: Serve warm with fresh lime wedges to squeeze over the chicharrones for added zest.
Notes
- For extra crispiness, allow the pork skin to dry uncovered in the refrigerator for several hours before cooking.
- Chicharrones make an excellent snack, appetizer, or accompaniment to salsa and guacamole.
- You can adjust seasoning to taste, adding chili powder or other spices if desired.
