Cilantro Chicharrón* Recipe
Crispy Pork rinds, Lime, Chile, Hot Sauce.
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Ingredients
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Pork Rinds
Toppings
Method
Preparing Pork Rinds
Prepare the Pork Skin
Start by cleaning the pork skin thoroughly under cold water. Remove any excess fat and hairs. Pat dry with paper towels.
Cut the Skin
Cut the pork skin into small pieces, approximately 2-inch squares.
Season the Skin
In a large bowl, sprinkle salt over the pork skin pieces and toss to evenly coat them with salt.
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches about 190°C (375°F).
Fry the Pork Rinds
Carefully add the salted pork skin pieces to the hot oil in batches. Fry until they puff up and turn golden brown, about 3-5 minutes.
Drain and Cool
Once cooked, remove the chicharrón from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly.
Assembling the Dish
Prepare the Toppings
Finely chop the fresh cilantro and set it aside. Cut the limes in half and set them next to the chicharrón.
Season the Chicharrón
Once the chicharrón have cooled, sprinkle chili powder over them to taste.