Enjoy this easy chicharrones recipe; crunchy, salty and savory. Ready in minutes and enjoy them baked or fried!
Did you know you can use all parts of the pork to create delicious snacks and meals? The next time you make some air fryer pork chops or baked pork chops, save the fatty skin and use it to make chicharrón.
What are chicharrones?
Chicharrones are a twist on a Spanish word, chicharron, which means crunchy, savory and salty snack. This dish is simply pork skin or belly that is deep-fried or baked.
Today we’ll be sharing both options, and honestly, you’ll be obsessed.
We enjoy it as a delicious keto snack but really, even those who don’t follow any sort of diet enjoy them.
They literally take 30 seconds to make in the pan and if you bake them, they take just five minutes.
Oh, and each serving has ZERO carbs.
By the way, if you like salty snacks like this, you’ll be a fan of veggie chips and shrimp chips.
What are chicharrones made of?
There is a very short ingredient list to make this recipe. All you need is the pork, oil, and some seasonings: that is it! Here is what you’ll need:
- Pork skin. The layer of fat around the pork. Often referred to as pork belly, you can also use the fat around the ribs. In some countries, you may find this pre-packaged as pork rinds.
- Oil. For frying
- Salt and pepper. To taste
- Seasonings. Optional
How to make chicharron?
Simple is an understatement for this recipe.
You can make chicharrones with two methods; frying and baking. Here is how you can use both methods.
Prep the pork: Trim the skin from the meat and cut it into bite-size pieces to cook. I like to use a fork to poke holes in them to prevent them from curling up too much.
Prep the oven: Preheat your oven to 140C/275F and line a large baking sheet with parchment paper.
Bake the pork skins: Put the pieces of skin on the baking dish and ensure the skin side is down. Keep spaces between the pork pieces and bake for 60-70 minutes, or until crisped up.
Season and serve: Add salt and pepper or any of your favorite seasonings to serve.
Trim the pork: Just like in the baking method, slice the skin into bite sized pieces.
Fry the pork skin: Heat the oil in a skillet or a deep pot. First, check the oil temperature with a thermometer; it should be between 385 to 400 degrees Fahrenheit. Then, add pork skin pieces to the oil and cook for 30 to 60 seconds or until puffy.
Season with salt and pepper and serve immediately.
What part of the pig is this?
The pork belly and ribs are the parts of the pig most often used for chicharron. They have the highest meat to fat ratio and crisp up perfectly.
Are these the same as pork rinds?
Pork rinds and chicharrones might seem the same thing, but slight differences exist.
Pork rinds strictly use pork skins. Chicharrones are slightly meatier and cut various cuts of pork, including the pork belly and pork ribs.
- To Store: Leftovers can be stored at room temperature in an airtight container for up to one week. If you’d like them to keep longer, store them in the refrigerator.
- To Freeze: Place the cooked and cooled chicaron in a ziplock bag and store them in the freezer for up to 6 months.
More salty snacks to try
Frequently Asked Questions
As this recipe is fried and contains seasonings, it is not suitable for dogs to consume.
Chicharrones are keto friendly because they have zero carbs and are a high fat food.
While incredibly delicious, chicharon isn’t the healthiest of snacks. They contain a significant amount of saturated fats.
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Chicharrones Recipe | Baked or Fried!
- 1 lb pork skin
- 1/2 cup oil to fry
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- If removing fat from a piece of pork, use a sharp knife to cut against the grain and strip off the skin.
- Slice the pork skin into bite sized pieces and poke several holes throughout.
- Add oil to a large pan. Once it reaches an internal temperature of 200C/400F, drop pieces of the pork skin in and let it fry for 30-45 seconds, or until they puff up.
- Use a slotted spoon to remove them from the oil and place them on a paper towel to soak up excess oil.
- Sprinkle with salt and pepper and serve immediately.
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The printed recipe doesn’t have the baking directions on it.
One day I’m going to get the courage to make these…so easy. I love to save the skins from rotisseries chickens, too. So good!!