Salted pork crackling

Salted pork crackling

Chicharrón

By
From
My Abuelo's Mexican Feast
Makes
200 g

Ingredients

Quantity Ingredient
500g pork skin, fat removed, cut into bite-sized pieces
sea salt
500ml vegetable oil, for frying

Method

  1. Bring 2 litres water to the boil in a large saucepan or stockpot over a high heat and add the pork. Reduce the heat to low and allow to simmer for about 30 minutes or until cooked.
  2. Remove the pork skin from the pan and pat dry with paper towels. Sprinkle with sea salt.
  3. Preheat the oven to 160°C.
  4. Place the skin on a greased baking tray (make sure the pieces don‘t touch, to prevent sticking). Bake in the oven for 50–60 minutes or until very dry.
  5. Heat the vegetable oil in a deep saucepan over a high heat and, when almost smoking (be very careful!), add the pork skin pieces, a few at a time, and cook for 2–3 minutes or until brown and crisp. Remove from the oil with a slotted spoon and drain on paper towels.
  6. Arrange the pork on a platter, sprinkle with salt and serve alongside slow-cooked barbecued meat. These are also perfect as a snack with a cold beer.
Tags:
Mexican
Latin
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