My passion for cooking leads me to travel to different places, eat authentic local dishes, and inspire everybody to enjoy their lives!
Chicharrón de cerdo is a Spanish dish that is made with fried pork rinds or fried pork belly. It's typically served as an appetizer or snack, and you can enjoy it with different dips; I like to serve mine with homemade spicy soy-vinegar dip. This recipe is simple and easy to follow.
|Prep time||Cook time||Ready in||Yields|
- 1 1/2 cups water
- 300 grams pork skin with fat
- 1 tablespoon salt
For Preparing the Ingredients:
- 2 medium bowls
- 1 small bowl
- Measuring cups
- Measuring spoons
For Cooking the Dish:
- Cooking spoon
- Strainer spoon
- Add pork skin to a stock pot with water and salt.
- Cook the pork until it's tender and no more water remains in the pot.
- Let the pork fry itself in its natural oil. Cook until golden brown or crispy.
- Serve it with a dip.
Tips and Techniques
- Use a pot with a cover to avoid any oil splatters.
- Cook the pork skin with enough water to ensure tenderness. The cooking time may vary depending on the quality of the meat.
- You can save the remaining pork oil to add a meaty taste to any dish. It's great for fried rice or stir-fry, for example.
- Serve this dish with a cold beer!
- Try chicharrón piel de pollo for a chicken version.
© 2018 Travel Chef
Travel Chef (author) from Manila on August 20, 2018:
Yes, it's really a wonderful snack that you can enjoy with any drink. You must try it!
Chitrangada Sharan from New Delhi, India on August 20, 2018:
Sounds delicious and interesting! Would love to try it.
Thanks for sharing this recipe, with detailed instructions.
Travel Chef (author) from Manila on August 19, 2018:
It is something that you will truly love. You will definitely enjoy it. But need to be careful because it can increase ones cholesterol level.
Liz Westwood from UK on August 19, 2018:
This looks like a great tapas dish.
Travel Chef (author) from Manila on August 17, 2018:
Me too! I love adding chicharron in any dish as well as a meat replacement.
Mary Norton from Ontario, Canada on August 17, 2018:
I love eating chicharron so thank you for this recipe.