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Frequently paired with
The best thing to pair and share with Chicharrones
Ingredients
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Chicharrones
Aioli
Method
Chicharrones
Prepare the Pork Skin
Start by thoroughly cleaning the pork skin under cold water. Pat it dry with paper towels.
Seasoning
Rub the pork skin with salt and baking soda. Ensure even coverage for maximum crispiness. Let it sit for about 30 minutes.
Cut the Pork Skin
Cut the seasoned pork skin into bite-sized pieces, ideally about 2 inches square.
Heat the Oil
In a large pot or deep fryer, heat the oil to 180°C (350°F). Use a thermometer for accuracy.
Fry the Pork Skin
Carefully add the pork skin pieces to the hot oil in batches. Fry until they puff up and turn golden brown, around 5-7 minutes per batch.
Drain and Cool
Remove the chicharrones from the oil using a slotted spoon and drain on paper towels. Allow to cool and crisp up further.
Aioli
Prepare the Aioli
In a mixing bowl, combine the egg yolk, minced garlic, and lemon juice.
Emulsification
While whisking continuously, slowly drizzle the olive oil into the mixture until it thickens and resembles mayonnaise. Season with salt to taste.
Serve
Transfer the aioli to a serving bowl and serve alongside the crispy chicharrones.
