PORK RINDS (CHICHARRON) RECIPE - COOKING CHANNEL
Provided by Cooking Channel
Total Time 14 hours 50 minutes
Prep Time 20 minutes
Cook Time 12 hours 30 minutes
Yield 30 to 50 pieces
Number Of Ingredients 11
Steps:
- For the pork: Put the pork skin in a large pot and cover with water. Weigh down with a plate to keep it submerged. Bring the water to a boil and cook until the skin is soft and pliable but not falling apart and the water is white, 1 1/2 to 2 hours (adding more water as needed).
- Carefully remove with a large spider or slotted spoon and arrange the skin in an even layer, with no folds, on a cooling rack set over a baking sheet. Discard the cooking water. Put in the fridge, uncovered, and allow to cool until completely cold, about 2 hours.
- Once the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin. Place the scraped skin on a rack set over a baking sheet. Set the oven to its lowest possible setting (ours was at 200 degrees F) and dehydrate the skin overnight, until dry, brown and brittle.
- For the spicy-sweet blend: Mix the salt, sugar and chile powder in a small bowl.
- For the five-spice blend: Mix the five-spice and salt in a bowl.
- For the dipping sauce: Mix the vinegar, fish sauce, chili paste and garlic in a small bowl.
- To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. Remove to a paper-towel-lined tray and season with one of the spice blends while hot. Serve immediately or to cool to room temperature. Serve with Richmond's dipping sauce if desired.
- You can also store the squares in an airtight container at room temperature for up to 2 days before frying.
BEST PORK CARNITAS – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 105 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make 3/4 cup liquid, reserve rinds.
- In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
- Add oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the pork on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add garlic and cook for 1-2 minutes until lightly browned.
- Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour 2/3 cup cooking juice over the meat.
- Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
- Serve warm on tortillas with your choice of toppings.
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