Chicharrones is a snack that successfully survived the decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!
As I lately have some time, I was searching on the internet yesterday. Attempting to find new, interesting thoughts, inspirational meals that I’ve never tested before, to astonish my loved ones with. Searching for quite some time but couldn’t come across any interesting stuff. Right before I thought to give up on it, I came across this delicious and easy treat by chance. The dessert seemed so delightful on its photos, that required rapid action.
It had been not difficult to imagine just how it is made, its taste and how much my husband will enjoy it. Mind you, it is quite easy to impress the man when it comes to desserts. Anyways, I got into the webpage: Suncakemom and used the detailed instuctions that have been coupled with wonderful images of the task. It really makes life rather easy. I can suppose it is a bit of a effort to shoot snap shots down the middle of baking in the kitchen because you normally have gross hands thus i genuinely appreciate the effort and time she devote to build this post and recipe conveniently implemented.
That being said I am inspired to present my own recipes in a similar way. Appreciate your the thought.
I was tweaking the original recipe create it for the taste of my family. I have to say it absolutely was an incredible outcome. They prized the flavor, the structure and loved getting a sweet such as this during a stressful week. They basically asked for more, a lot more. So the next occasion I am not going to commit the same mistake. I’m going to twin the quantity to get them pleased.
You can find the original chicharron chips at SunCakeMom
Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.
Place the skin into boiling water and cook until the skins puff up for about an 2 hours.
Remove the skin from the water and cool it off which takes about 2 hours on a wire rack.
Slice the sin up into ½” / 1cm slices.
Cut them up into 1″ / 2cm rectangles.
Place the cooled down skin into a 175°F / 80°C oven to dehydrate for about 8 hours. We are after a dry and brittle texture.
Fill a frying pan with cooking oil or even better lard and heat it up to medium.
Place the dried out skins into the hot oil/fat.
In a matter of second the skins should puff up at least double of their shrank size.
If we are after a golden brown color keep them in the oil/fat until they get a nice tan.
Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.