Pork Chicharon

  • Ready in: 60 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 154
Pork Chicharon

Ingredients

  • 1 kg pork rinds, cut into 5 cm sizes
  • 1 cup SIDS LOW SUGAR RASPBERRY VINEGAR
  • 1 head garlic, peeled & crushed
  • 1 tbsp salt
  • 1 tsp black & white peppercorns
  • rice bran oil
  • SIDS SALT & PEPPER to taste

Directions

  1. In a deep pot, combine pork rinds, SIDS LOW SUGAR RASPBERRY VINEGAR, garlic, peppercorns and salt. Over medium heat, bring to a boil, skimming scum that floats on top.
    Lower heat, cover, and continue to cook for about 40-50 minutes until tender but not falling apart. 
    Drain well, discarding the liquid and aromatics. Refrigerate for about 30 minutes until completely cooled.
    Arrange pork rinds in a single layer on wire rack set over a baking sheet. Bake in a 95°C oven for about 3-4 hours until shrunken, dry and brittle. Remove from the oven.
    In a thick-bottomed pot, heat about 8 cm deep of oil to 175°C. Gently add dried pork rinds in batches as needed and deep-fry for about 2-4 minutes until puffed up and begin to float. 
    Using a slotted spoon, remove fried chicharon and drain on a wire rack. Season with
    SIDS SALT & PEPPER
    to taste.