CHICHARON CHIPS RECIPES

Steps:

• Heat about 4 inches (10cm) of oil in a deep frying pan over medium heat.
• Test the oil by adding one pice of chicharrones. If it puffs within 3-4 seconds, the oil is ready.
• Carefully, add a small batch of chicharrones into the oil.
• Stir with a slotted spoon to fry evenly until chicharrones are golden brown.
• Remove chicharrones from the oil and transfer to a strainer placed over a bowl.
• Keep frying the chicharrones in small batches until you’re done.
• Transfer to a serving plate and serve with a drizzle of hot salsa, a squeeze of lime and a sprinkle of chili powder.

Steps:

• Place pork skin in a large pot, and cover with water. Weigh down skin with a heatproof plate to keep it fully submerged. Bring water to boil over high, and cook until skin is soft and pliable, but not falling apart, about 2 hours.
• Carefully remove skin from pot, and arrange in an even layer, with no folds, on a wire rack in a rimmed baking sheet. Chill, uncovered, until completely cool, about 2 hours.
• Preheat oven to 175°F. Using a sturdy heavy spoon or bench scraper, scrape and remove all fat under skin, being careful not to tear the skin. Place scraped skin on a wire rack on baking sheet. Bake in preheated oven until skins are dehydrated, dry, brown and brittle, about 8 hours.
• Stir together chile powder, cumin, and salt in a small bowl; set aside.
• Pour oil to a depth of 4 inches in a Dutch oven, and heat to 400°F. Break dried skins into about 1-inch pieces. Fry skin pieces in hot oil, 3 at a time, prodding pieces until skins puff up and turn crispy, about 15 seconds. Transfer to a plate lined with paper towels; sprinkle with chile powder mixture. Repeat procedure with remaining skin pieces. Serve immediately.