• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 2
    OK

    Easy Black Pepper Chicharrones

    A traditional snack, these homemade Easy Black Pepper Chicharrones, or pork rinds, are crisp, fluffy and full of flavor. This recipe simplifies the process by baking the chicharrones prior to frying, resulting in an extra crispy and crunchy bite.


    Ingredients
    2
    pounds
    pork belly
    2
    teaspoons
    baking soda
    1/2
    tablet
    sea salt
    1/2
    tablespoon
    black pepper
    1
    teaspoon
    paprika
    1/8
    teaspoon
    cumin
    Directions
    Preheat oven to 225F. Line a baking sheet with aluminum foil, top with a wire rack and set aside.
    Hold skin taught, and using a sharp knife patiently and carefully cut away excess fat from skin. Remove fat in stages until only a very thin layer remains. Set excess fat aside.
    Rub baking soda into skin, then cut skin into 1 1/2 inch thick strips. Cut each strip into 1 1/2 inch squares.
    Place squares fat side down on baking sheet. Transfer to oven and bake for 2 1/2 hours, until skin is crisp and golden on edges.
    Meanwhile, roughy chop excess fat or pulse a few times in a food processor. Transfer to a dutch oven and turn to medium heat. Once the fat begins to render and sizzle, lower heat to lowest setting and leave uncovered. Stir every 10-15 minutes, and allow the fat to render for 2 1/2 hours. Afterwards, remove bits from pan until only melted lard remains.
    Bring lard up to just below medium heat. Once lard ripples, add baked chicharrones in batches and fry up until crisp and fat layer puffs up, about 3-5 minutes. Drain on paper towels and repeat until all chicharrones are fried.
    In a pinch bowl combine spices. Sprinkle hot chicharrones with spice mixture and serve.

    The base number of servings for this recipe is 2
    OK

    Categories 

    Family-friendlyPork

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