Instructions 1 In a large pot, add the oil and heat over medium-high heat. 2 To test when the oil is hot enough to cook the chicharrones, add one to the oil. ... 3 Carefully drop a few chicharrones at the time into the hot oil. ... 4 Remove from hot oil and place into a plate or bowl lined with paper towels. More items...
The reason behind the idea of first softening the pork chicharrones in water is to avoid a dry salsa. When you cook the pork crackling with a salsa you reconstitute the chicharrones to bring it back to its original soft texture.
How to Make Chicharon Cut the pork rinds into about 1 1/2 to 2 inches. Cook until tender but not falling apart. Arrange the meat in a single layer on a rack and dehydrate until shrunken and brittle. Deep-fry in hot oil until golden and crispy and begins to float. Remove from pan and drain on a wire rack — season with salt and spices as desired.
Luckily you can find the uncooked chicharrones in the Mexican spice aisle or any Mexican grocery in the bulk area. If you're not fortunate enough to find them locally, you can buy them at amazon....They may a little more expensive than you would at a grocery store but at least you can treat yourself! Print instructions