Fry Pork Skin For Salty Pieces Of Heaven
Gerard Low Foon is excellent at pristine, seasonal dishes with unconventional local twists. With his recipes, you will not only easily impress with upscale meals but you’ll also feel like a fancy chef.
Chicharrónes are puffy, crunchy, fatty pieces of pork skin that are seasoned to perfection. It’s perfect as a snack with drinks or as a fun swap for popcorn on a movie night. Season with whatever seasoning you like, but for us, garlic is always a winner.
Yields: 10 Servings
Total Time: 1 hr 10 mins
- 1 pound pork skin
- 1 ½ tablespoons salt, divided
- ½ tablespoon garlic powder*
- Oil for frying
*Season with whatever seasoning you like
- Trim excess fat off pork skin. Then, cut into manageable pieces.
- Bring a large pot of water to boil. Then, add pork skin and 1 tablespoon of salt.
- Cook for 30 minutes on high heat. Then, remove from pot and rinse with cold water.
- Pat the pork skin dry and cut into strips.
- Add garlic powder and salt and mix well.
- Dry outside in the sun for 2 to 3 days or, place in a sheet tray and bake at 170°F for 6 hours or, until completely dry.
- Fill a pot ¼ way with oil and bring up to 350°F. Gently place strips into oil and fry until popped and no bubbles surround the pork skin.
- Remove and let drain in a bowl lined with a paper towel. Season while hot and serve.