Pork Chicharrones 20-25 portions


  • 1kg of pork skin
  • Vegetable oil for deep frying
  • Salt and five spice powder


  1. Remove all fat from the pork belly.
  2. Boil at a gentlte simmer for 1 hour , strain and discard the water.

  3. Arrange the skin in an even layer, with no folds, on a cooling rack set over a baking sheet.

  4. Place in the fridge uncovered and allow to cool completely. 

  5. 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. 

  6. 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.
  7. 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.

  8. Prepare as close to serving as possible as they don’t stale quickly.

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