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Cuban-Hawaaiin Cooking

 

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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common typed errors for this recipe include chicarrones, checharrones, chicharones, cheecharones, chicharronnes and chicharoones. 

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