Chicarrones (Pork Rinds)

[fitfool]

Now the real reason I made the Bacon-Wrapped Pork Chops was so I could have some pig fat to turn into crispy bites of happiness. I had read this recipe for Deep-Fried Pork Belly and I couldn't wait to make this at home. Going to my regular grocery, the closest thing to pig skin I could find were some pork chops with some fat along the edges that I

Comments

[smoochie]

two things are happening here. 1. you're trying to make chicharrones with pork belly which is called pork confit, not chicharonnes. and 2. the recipe is TELLING you to do so.

pork confit (pork belly cooked in it's own fat) is what that recipe is. don't know why they're saying chicharrones. chicharrones are those delight airy fat chips you find at circle k. i like mine dunked in sriracha sauce, but that's just me.

for pork confit....take the pork belly....and fry it fat side down first. flip it up. i wouldn't dice it up into small pieces. keep it whole. don't use baking soda....that's just bullocks !!! i use JUST salt and pepper. sometimes i fry it up in a bit of bacon fat....because....well, why not ? you know ? it's just GOOD COMMON SENSE ! :) also, i like mine over a bed pureed parsnips with a honey balsamic glaze. good times.

for mexican, yummy chicharrones....use pork shoulder. fry up in cheap crappy oil....lard is best, really.....(crisco)....and remember for every FIVE pounds, you're only going to get ONE. so if you want 2 pounds of chicharrones....get 10 pounds of pork shoulder.

as always good luck. ask me if you have any questions....that's what i LOVE about being a cook.

and, please....no baking soda ! <3

[fitfool]

ah ok. I'll have to search for another range of recipes then and try again. Thanks for the explanation :)

[smoochie]

i love you, sweet girl !

always happy to help you !!!

<3