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 lately have some time, I had been searching on the internet yesterday. On the lookout for fresh, intriguing thoughts, inspirational meals that I have never tasted before, to astonish my loved ones with. Hunting for a long time yet could not discover any interesting things. Just before I wanted to give up on it, I came across this tempting and easy dessert simply by accident over Suncakemom. The dessert looked so mouth-watering on its image, that called for immediate actions.
It was not difficult to imagine how it’s made, its taste and how much my hubby will probably like it. Mind you, it is rather simple to keep happy him when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyways, I got into the webpage and used the step-by-step instuctions that have been coupled with wonderful pictures of the method. It really makes life much easier. I could imagine that it is a bit of a hassle to take photos in the middle of cooking in the kitchen as you typically have sticky hands so I sincerely appreciate the commitment she devote for making this post .
With that said I am empowered to present my own dishes in a similar fashion. Many thanks the thought.
I had been tweaking the main mixture to make it for the taste of my family. I must mention it was an incredible success. They loved the flavour, the thickness and loved having a treat such as this in the midst of a hectic week. They basically wanted lots more, more and more. So the next time I am not going to commit the same miscalculation. I am going to twin the amount .
You can find the original chicharrones 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.