Chicharrones

Name: Chicharrones
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT5H0M0.000S
Yield: 8 to 10 servings as a snack
Ingredients: 2 pounds pork skin, cut into 3-inch squares; 2 tablespoons kosher salt, plus more for sprinkling; 2 tablespoons baking soda; 32 ounces lard, for frying; Chile-lime seasoning, optional; 3 limes, cut into cheek wedges; Cold beer, optional

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Level: Intermediate

Total: 5 hr
Active: 30 min

Yield: 8 to 10 servings as a snack

The strips of crispy, golden fried pork skin known as chicharrones are the life of every party my family throws. They’re rich, indulgent and totally irresistible! While every Latin country and almost every cook has their own spin on the dish, this is how I make them, and trust me, cooking them in lard is non-negotiable for the best flavor and texture. In my house, we love them as an appetizer alongside an extra-cold drink, but they’re just as good as a side dish to serve with a main course. Either way, don’t forget a squeeze of lime for the perfect bite!

Level: Intermediate

Total: 5 hr
Active: 30 min

Yield: 8 to 10 servings as a snack

Ingredients

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2 pounds pork skin, cut into 3-inch squares

2 tablespoons kosher salt, plus more for sprinkling

2 tablespoons baking soda

32 ounces lard, for frying

Chile-lime seasoning, optional

3 limes, cut into cheek wedges

Cold beer, optional

Directions

Special equipment:

a caldero or large Dutch oven; a deep-fry thermometer

Place the pork skin on a cutting board and cut through the skin crosswise at 3-inch intervals. Cut the strips again lengthwise to make squares
In a large pot, bring 5 quarts water to a boil and add the salt, baking soda and pork skin. Boil for 30 minutes. Remove the pork skin and pat dry with paper towels. Scrape off any excess fat with the back of your knife.
Preheat the oven to 200 degrees F.
Transfer the pork squares to a wire rack set over a baking sheet. Place in the oven for 4 hours or until the skin has rendered more fat and has significantly shrunk and is firm and dry to the touch. If the skin is still soft after 4 hours, continue baking and checking it every 30 minutes until it is fully dry.
When ready to fry, melt the lard in a caldero or large Dutch oven over medium-high heat. Continue heating until it registers 375 degrees F on a deep-fry thermometer. Fry the pork skin in batches until the pieces puff, 1 to 2 minutes. Remove and drain on paper towels. Sprinkle with salt and chile-lime seasoning if using. Serve with lime cheek wedges and with cold beer if you like.