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Chicharrones recipe - How to Make Cuban Pork Cracklings
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
2 lbs pork rind or skin [trim most of the fat and discard]
1 tsp salt
2 cups water
Cooking oil for deep fat frying
Cut pork rind into 2-inch squares. sprinkle with salt, spread on
cookie sheet in one layer and bake in a 250 F oven for 3 hours.
Cool and set aside in covered jars until ready to use. When needed,
pour oil to about 1/3 the depth of the pan. Heat 5-8 minutes on
medium high heat. Fry pork rinds until they puff up [about 3-5
minutes].
Drain and serve with a dipping sauce which is a mixture of 2 Tbsps
vinegar, 1/8 tsp salt and 1 clove crushed garlic. [Dash of black
pepper optional.]
Serves 6
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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