Chicharrones is a snack that successfully survived the decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!
As I most recently have a little time, I had been looking on the internet the other day. Looking to find new, fascinating tips, inspirational dishes that We have never tried before, to impress my family with. Looking for a while unfortunately couldn’t find lots of interesting things. Just before I wanted to give up on it, I stumbled on this fabulous and easy dessert simply by chance. It looked so yummy on its pic, that required immediate actions.
It had been easy to imagine just how it is created, its taste and just how much boyfriend is going to enjoy it. Mind you, it is very simple to keep happy him in terms of puddings. Anyhow, I got into the blog: Suncakemom and then followed the detailed instuctions that had been coupled with impressive images of the process. It just makes life faster and easier. I could suppose it is a bit of a hassle to take pics down the middle of baking in the kitchen because you most often have sticky hands thus i really appreciate the time and energy she devote to build this blogpost and recipe easily implemented.
That being said I’m encouraged presenting my very own recipes in a similar fashion. Many thanks the thought.
I was fine tuning the original formula create it for the taste of my family. I have to say it had been an awesome outcome. They enjoyed the flavor, the consistency and enjoyed having a sweet like this in the midst of a busy week. They basically demanded even more, many more. So the next time I’m not going to make the same mistake. I’m going to multiply the quantity to get them pleased.
You can find the original chicharron chips at SunCakeMom
Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.
Place the skin into boiling water and cook until the skins puff up for about an 2 hours.
Remove the skin from the water and cool it off which takes about 2 hours on a wire rack.
Slice the sin up into ½” / 1cm slices.
Cut them up into 1″ / 2cm rectangles.
Place the cooled down skin into a 175°F / 80°C oven to dehydrate for about 8 hours. We are after a dry and brittle texture.
Fill a frying pan with cooking oil or even better lard and heat it up to medium.
Place the dried out skins into the hot oil/fat.
In a matter of second the skins should puff up at least double of their shrank size.
If we are after a golden brown color keep them in the oil/fat until they get a nice tan.
Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.