CHICHARRóN CASERA
Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.
Provided by Lesley Téllez
Number Of Ingredients 4
Steps:
- Preheat the oven to 250°F.
- Cut the skin into large, wide pieces, about 6 inches long by 4 inches wide.
- Place the skin on a rack set over a baking sheet and bake for 1 hour. Lower the heat to 200°F and bake for 2 to 3 more hours, until the skin is a dark caramel brown and the top is no longer moist or sticky. (The bottom may still be slightly moist with fat.) Wash the rack and baking sheet, return the rack to the pan, and set them next to the stove.
- Heat the oil in a large Dutch oven over high heat. When very hot (at least 320°F), add a piece of pork skin. After about 30 seconds, it should bubble and puff up into a chicharrón. Flip if necessary to make sure both sides are cooked. Once puffy and golden brown, transfer to your prepared baking sheet and season with salt. Repeat with the remaining pieces of pork skin.
- Serve as soon as the pieces have cooled, with salsa or guacamole if desired. Or store the pieces in an airtight container for snacking later. They will keep for up to 5 days.
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