Chicharrones is a snack that successfully survived the decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!
As I currently have a little time, I had been browsing on the internet last week. In search of fresh, challenging ideas, inspirational recipes that We have never tasted before, to astonish my family with. Searching for a while but couldn’t come across any interesting things. Right before I wanted to give up on it, I stumbled on this yummy and simple treat simply by chance over Suncakemom. The dessert looked so delicious on its photo, it called for fast action.
It had been not so difficult to imagine the way it is made, how it tastes and how much boyfriend might like it. Actually, it is rather simple to keep happy him when it comes to desserts. Yes, I’m a blessed one. Or maybe he is.Anyways, I went to the blog and then used the step by step instuctions that have been combined with wonderful pics of the task. It really makes life much easier. I could suppose it is a slight hassle to take photographs down the middle of baking in the kitchen as you may typically have sticky hands and so i seriously appreciate the time and energy she put in to make this post .
With that in mind I am empowered to present my personal recipes in the same way. Many thanks the concept.
I was fine tuning the original recipe create it for the taste of my family. I must mention it had been an awesome outcome. They enjoyed the flavor, the overall look and loved having a sweet such as this during a lively week. They ultimately asked for more, more and more. Thus the next time I’m not going to make the same mistake. I’m likely to twin the quantity .
This chicharrones was provided to us by SunCakeMom
Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.
Place the skin into boiling water and cook until the skins puff up for about an 2 hours.
Remove the skin from the water and cool it off which takes about 2 hours on a wire rack.
Slice the sin up into ½” / 1cm slices.
Cut them up into 1″ / 2cm rectangles.
Place the cooled down skin into a 175°F / 80°C oven to dehydrate for about 8 hours. We are after a dry and brittle texture.
Fill a frying pan with cooking oil or even better lard and heat it up to medium.
Place the dried out skins into the hot oil/fat.
In a matter of second the skins should puff up at least double of their shrank size.
If we are after a golden brown color keep them in the oil/fat until they get a nice tan.
Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.