How to Make Homemade Chicharrón de Cerdo (Fried Pork Skins)
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Discover how to make chicharrón de cerdo with homemade spicy soy-vinegar dip.
Dred Cuan
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
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
3 min | 20 min | 23 min | 2 servings |
The ingredients for chicharrón de cerdo are very simple.
Dred Cuan
Ingredients
- 1 1/2 cups water
- 300 grams pork skins with fat
- 1 tablespoon salt
Utensils
For preparation:
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- 2 medium bowls
- 1 small bowl
- Measuring cups
- Measuring spoons
For cooking:
- Pot
- Cooking spoon
- Strainer spoon
Instructions
- Add the pork skins to a stockpot with water and salt.
- Cook the pork until it's tender and no more water remains in the pot.
- Let the pork fry in its natural oil. Cook until golden brown or crispy.
- 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.
Homemade chicharrón de cerdo, ready to serve
Dred Cuan
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