Cuban Chicharrones recipe - How to Make Pork Cracklings
Cocina Cubana Club founded by Pascual Perez
Chicharrónes are a popular snack throughout Latin
America, although they are often prepared differently from country
to country. The following recipe is for a traditional Cuban version.
2 lbs pork rind or skin [trim most of the fat and
1 tsp salt
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].
Stovetop Cooking Method:
Add 2-3 cups water and pork pieces to a pot over high heat.
Slowly boil the pork pieces in the water to render as much fat as possible.
Once the water evaporates, continue cooking so that the pork now fries in the
leftover fat. Fry the pork pieces until they reach the desired level of
crispiness. This recipe serves 6.
Main Cuban recipe pages:
• soups •