Mexican cuisine is not only vast and exquisite but also full of untold stories about the humble origins of some of our most typical (and perhaps “unknown”) meals: Chicharrones.
Pork Rinds Skins
Although it may be difficult to pronounce, they are easy to cook and I am sure many of you will be delighted to taste them. Chicharrones have a unique flavor, unlike any other meat. The first notion that we have about Chicharrones is that they came to America from Spain centuries ago, along with Chorizo. They are deeply rooted in our history and cooking traditions.
This recipe shows the procedure I use to make chicharrones at home. The times and quantities will depend on the type of pot you use to cook and if you are cooking a large amount of meat and skin it will take longer. I highly recommend you use a cast iron pot. It is better for frying, browning and it allows the food to cook evenly.
One of the main ingredients, besides the pork, is patience. Yes, it takes a good amount of time to cook chicharrones. If you are a Mexican you will remember how the butcher will start very early in the morning to prepare and cook the meats, and the carnitas will be ready around noon. Then the chicharrones will take a little longer. It is not a common practice in Mexico to cook your own chicharrones, you just go to the butcher shop and buy them, some will usually cook them only on weekends. But if you want to make them at home the waiting will be more than worth its time for the aroma and flavor alone. Not to mention that you won’t be able to stop eating them right after they come out of the pot. So have a good Mexican salsa (the hotter the better) and some warm corn tortillas ready.
How to make Pork Rinds Skins
- Some people will remove all the excess fat and meat and leave only the skin to have the fluffy, light chicharrones. But I like to make them like these sold in a local butcher shop in my hometown. With some fat and meat on them. (Please check the ingredients list below)
- Melt the lard and heat until it is very hot. Carefully place the pieces of skin into the pot. Be very careful because the fat will splatter during the process. Stir frequently to avoid the skins from sticking to the bottom of the pot. After one hour the skin will be soft like in this picture; these are called “cueritos” in Mexico. Add the salt to the season at this time.
- Keep cooking and stirring frequently for about another hour or more until they become golden brown, taking care not to overcook them. Overcooked chicharrones will be rubbery and hard to eat. Usually when the lard starts bubbling the skin will pop. That will tell you that your chicharrones are almost ready. Check them out by taking one out and let it cool a little to see if it is of the desired consistency, meaning crunchy, crispy but not hard.
- Once they are ready, remove from the pot and drain in paper towels let them cool slightly before you eat them. Now pass the salsa and the warm tortillas for your tacos.
- Drain and save the lard in an airtight container for future cooking uses.
HOW TO MAKE PORK RINDS-SKINS
Pork Rinds Skins, This recipe shows the procedure I use to make chicharrones at home. The times and quantities will depend on the type of pot you use to cook and if you are cooking a large amount of meat and skin it will take longer.
Print Pin Rate Add to CollectionIngredients
- 4 Lbs Pork fat and skin I usually buy butt roast or pork shoulder, trim the skin off with some of the fat and meat and freeze it until I have enough to cook. I leave the fat to render some lard for later uses. Cut the skin in squares about 3-4 inches, the skin will shrink while cooking. Other option is to use Pork belly (Usually sold at Asian markets) In case you want more chicharrones.
- 1 Lb. Lard
- Salt to taste
Instructions
- Some people will remove all the excess fat and meat and leave only the skin to have the fluffy, light chicharrones. But I like to make them like these sold in a local butcher shop in my hometown. With some fat and meat on them.
- Melt the lard and heat until it is very hot. Carefully place the pieces of skin into the pot. Be very careful because the fat will splatter during the process. Stir frequently to avoid the skins from sticking to the bottom of the pot. After one hour the skin will be soft like in this picture; these are called “cueritos” in Mexico. Add the salt to the season at this time.
- Keep cooking and stirring frequently for about another hour or more until they become golden brown, taking care not to overcook them. Overcooked chicharrones will be rubbery and hard to eat. Usually when the lard starts bubbling the skin will pop. That will tell you that your chicharrones are almost ready. Check them out by taking one out and let it cool a little to see if it is on the desired consistency, meaning crunchy, crispy but not hard.
- Once they are ready, remove from the pot and drain in paper towels let them cool slightly before you eat them. Now pass the salsa and the warm tortillas for your tacos.
- Drain and save the lard in an airtight container for future cooking uses.
Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
Recipe in spanish https://www.mexicoenmicocina.com/chicharrones-de-puerco/
Linking this post to “Simple Lives Thursday”.
¡Buen Provecho!
Mely,
More recipes:
How to Make Fried Pork Skin in Green Sauce
Leftover Tacos Recipe
Recipe in Spanish Chicharrones de Puerco.
Qué rico, me encantan y pues sí, no los preparamos porque hay donde conseguirlos fácilmente en la carnicería pero no estaría de más prepararlos, a ver cuándo me animo!
Gracias
I bought a shoulder roast and left the skin on while I rotissoried it. Then I cut off the skin. scored it and put it in the oven to make pig skins. When I looked at it a while later all this white thick sticky fluid was dripping onto the oven. When it cooled it was hard as plastic. What happened? I hate to think of this substance in my body. I have made great skins by cutting it off yhe roast prior to cooking and it came out fine. Any ideas about what this was? Scary.
Hello Admaster,
That sounds strange, it kind of worries me. Because lard will not get that hard. Now you got me thinking in what kind of things the pork producers are feeding the pigs????? I try to buy from my local grassfed supplier as much as possible.
Really scary!!
Saludos,
Mely
Yummmm Ya los estoy haciendo.. veremos si tengo exito, tu receta se ve deliciosa, gracias x compartir .Bendiciones !
Ohhh yum!! I just had cracklings left over from homemade lard (which I will be posting about very soon) and I was so sad after my tiny handful was gone.. haha it would be heaven to have huge strips of fried pork skin availabe to me! It'd be a huge production at my house though and my mom will freak out about the mess… 🙁 I have to try this some time!
Hello Jennifer,
Have a great time cooking this recipe. It is well worth the effort.
Happy cooking!
Mely
Try cooking outside on a propane fired tripod like people use for seafood or fried turkeys. Keeps the greasy mess outside and makes the neighborhood smell delicious!
Hi Mely,
I am going to make chicharrones this Sunday. About how long does this process take? I will start early in the morning around 7 or 8 am.
Just curious so I know how long to have the hubby watch the kids. Also, how high do you have the heat on?
Also, did you use your own lard to put the chicharrones in or did you just render some first? I can't wait to make them and let you know how they turned out.
Thanks for the recipe.
Hello Ester,
Give it between 2 and 3 hours to cook the chicharrones. Is has to cook in a low heat to avoid hard rubbery chicharrones. Patience is the main ingrideint and constant stirring, if not the skin will stick to the bottom of the pan. But believe me it is worth the wait.
I use leftover lard, but you can buy if you find a good supplier close by. (Not the white stuff)
Look forward to hear how yours came out. Please do come back and let me know.
Happy cooking.
Mely
They look just like 'pork scratching', traditional english delicacy, perhaps with just the skin though
Thank you for sharing! How do I store the leftover (gasp!) chicharrones? In the fridge or at room temperature?
Hello,
You can store them in the fridge is you are using them soon to a be a part of another recipe. If you don't plan to you use during the first couple of days, then store in the freezer. To reheat, place them in a 350 preheated oven until they are hot and crispy again.
Great tips! Thank you again. 🙂
En Colombia se le quita la grasa a los chicharrones cocinandolos con bicarbonato de sodio y luego se sacan y se frien. Se vuelven crocantes y con un SABOR!!!!!
Hola Bertha,
Muchas gracias por compartir como los hacen en Colombia. Muy buen tip!
Thank you so much for posting this. I have been looking for a traditional way of making chicharrones, the way my dad would make them when we were kids. Every other recipes talks about sun drying them for days or hours and my dad did NOT make them that way. Thanks again. Going to make them today!