Chicharrones are puffy and crunchy pieces of deep-fried pig skin, and they are delicious. You have probably eaten them before, but we bet you don’t know how to make them, right? There are lots of ways to make pork crackling and much debate of what is the proper way. We’ll share our way of making them with you and hope you won’t be disappointed.
Most Americans think only to turn a pork belly into bacon, but in many cuisines around the world, the belly is stewed, barbecued, roasted, or in our case, turned into crispy and golden crackling bits. Depending on the country, chicharron can mean anything from fried pork skin with little meat attached to fried pork rinds using only the skin.
Let’s hit the kitchen!