MEMBER RECIPE
Cuban: Chicharrones recipe (pork cracklings) Recipe
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INGREDIENTS
- 2 lbs pork rind or skin [trim most of the fat and discard]
- 1 tsp salt
- 2 cups water
- Cooking oil for deep fat frying
INSTRUCTIONS
- Cut pork rind into 2-inch squares. sprinkle with salt, spread on cookie sheet in one layer and bake in a 250 F oven for 3 hours
- Cool and set aside in covered jars until ready to use. When needed, pour oil to about 1/3 the depth of the pan. Heat 5-8 minutes on medium high heat. Fry pork rinds until they puff up [about 3-5 minutes].
- Drain and serve with a dipping sauce which is a mixture of 2 Tbsps vinegar, 1/8 tsp salt and 1 clove crushed garlic. [Dash of black pepper optional.]
Member recipes are not tested by the CHOW food team.
You need to ask for pork belly. That's the kind of the meat needed to make this. BTW, I see taht the recipe calls for water, but I don't see it listed in teh directions. When do you need the water ?
I've made this appetizer with one exception, no cooking oil. When you put the burner on low-med, the temp is low enough to melt the fat and provide you with its own oil to fry in. There is no need for water and cooking oil. I was taught this by a Cuban family born and raised in Cuba.
inky86: Use pork belly.
I'm not looking for the finished product, I'm looking for the actual meat to fry. There's plenty of places I can buy it already made. Just not sure what kind of meat to ask for or what I'm looking for.
You got to be kidding me right? Are you sure you are in Miami. Miami is the land of the pork with all the Cubans. All you need to do is drive down Flaggler or 8th St. or stop at almost any Cuban grocery store. The best place is Palacio de los Jugos, 57th and Flaggler. Good luck!
quick question, I live in Miami and have no idea where to find pork skin/rind. I've looked in Publix/Winn Dixie and haven't seen it. Who carries this stuff?