Easy Chicharrones Recipe (Baked Then Fried)
These chicharrones are easy to make at home - I leave just a bit of fat on the pork skin, bake until crispy, with a final quick fry for extra crispiness.
Servings: 6
Calories: 491kcal
Ingredients
- 1 pound pork skin with some fat left on
- 1 teaspoon sea salt or to taste
- Frying oil vegetable oil, canola oil, avocado oil, or other
- For Serving: Salt fresh lime juice, other seasonings as desired
Instructions
- Preheat your oven to 300°F (149°C).
- Trim excess fat from the pork skin, but leave a bit of it on for flavor.
- Cut the pork skin into 1-inch strips. Set them into a baking sheet lined with parchment paper in a single layer, skin sides up. Season lightly with salt.
- Bake the pork skins for 1-2 hours, or until the skins dry and turn crispy, golden brown. Baking time can vary depending on the thickness of the pork skin. Remove from heat.
- Heat 1.5 inches fry oil in a large pan or pot to 350°F (177°C). A thermometer helps with this. Do not boil.
- Fry the pork skin in batches for 2-3 minutes to get them extra crispy. The skins might puff up a bit.
- Remove carefully and dry on a paper towel lined plate.
- Season with salt, lime, and optional seasonings while still warm. Consider chili powder, cayenne pepper, or a Cajun seasoning blend for that signature Chili Pepper Madness heat
Nutrition
Calories: 491kcal | Protein: 46g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 1777mg | Potassium: 0.1mg | Vitamin A: 38IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1mg