How to Make Homemade Chicharrón de Cerdo (Fried Pork Skins)

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 simple and easy to follow pork recipe is the version of chicharon baboy in the Philippines.

Cook Time

Ingredients

• 1 1/2 cups water
• 300 grams pork skins with fat
• 1 tablespoon salt

You'll need these utensils while preparing the dish.

1 / 2

Utensils

For preparation:

• 2 medium bowls
• 1 small bowl
• Measuring cups
• Measuring spoons

Read More From Delishably

Paneer Tikka Pulao Recipe

Besan Badam Recipe (Chickpea Flour and Almond Sweet Rolls)

6 Fantastic Notion Recipe Templates

For cooking:

• Pot
• Cooking spoon
• Strainer spoon

Instructions

1. Add the pork skins to a stockpot with water and salt.
2. Cook the pork until it's tender and no more water remains in the pot.
3. Let the pork fry in its natural oil. Cook until golden brown or crispy.
4. Serve with the dip of your choice.

Step-by-Step Video

Tips and Techniques

• Use a pot with a cover to avoid any oil splatters.
• Cook the pork skins 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 any dip of your choice. My favorite is spicy soy-vinegar dip.
• Pair this dish with an ice cold beer.
• To make this dish with chicken, try this recipe: chicharrón piel de pollo.

© 2018 Travel Chef