
Pork Chicharrones 20-25 portions
Ingredients
- 1kg of pork skin
- Vegetable oil for deep frying
- Salt and five spice powder
Method
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Remove all fat from the pork belly.
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Boil at a gentlte simmer for 1 hour , strain and discard the water.
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Arrange the skin in an even layer, with no folds, on a cooling rack set over a baking sheet.
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Place in the fridge uncovered and allow to cool completely.
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Once the skin is cold, use a spoon or scraper any remaining fat, being careful not to tear the skin , portion to desired shape once deep-fryed they double in size at least.
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Place the scraped skin on a rack set over a baking sheet. Set the oven to 70c and dehydrate the skin overnight or until dry and brittle.
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Deep fry at 190-200c using a spider to submerge the rinds under the oil to allow even cooking once cooked place on paper to drain season with salt and a little 5 spice powder.
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Prepare as close to serving as possible as they don’t stale quickly.