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Chicharrones recipe (pork cracklings)
courtesy of Cocina Cubana/ Preston Pittman / 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
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2001-2006 tasteofcuba.com. All rights reserved (legal).
common typed
errors for this recipe include chicarrones, checharrones,
chicharones, cheecharones, chicharronnes and chicharoones.
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