Welcome to a flavorful journey into traditional Mexican cuisine! Today, we're borrowing a recipe from our friends at 2 Guys & A Cooler to show you how to create the loudest, crispiest chicharrones you've ever tasted. This snack is deeply rooted in Mexican culinary traditions and is typically enjoyed with a sprinkle of chili and a squeeze of lime. Follow along to craft your own batch of these irresistible pork cracklings!
Ingredients:
- Pork skin, cleaned and cut into preferred sizes
- Chili flakes, to taste
- Mustard seeds, to taste
- Coriander seeds (toasted, if available), to taste
- Bay leaves, a couple
- Pepper (freshly cracked, if possible)
- Chipotle pepper, a pinch
- Chicken stock, enough to cover the pork skins in a pot
Instructions:
1. Place the cleaned pork skins into a large pot.
2. Season your stock by adding chili flakes, Mustard seeds, coriander, bay leaves, cracked pepper, and a hint of chipotle pepper to the pot.
3. Pour chicken stock over the seasoned pork skins until they are fully submerged.
4. Cover the pot, bring it to a simmer, and let it simmer for about 1 hour. The pork skin will soften and begin to absorb the flavors while releasing collagen into the stock.
5. After an hour, remove the pork skin from the pot and let it cool slightly before starting to scrape it.
6. Carefully scrape off the excess fat from the skins. They will be very tender, so be cautious not to tear them.
7. Cut the pork skins into the sizes you prefer, keeping in mind they will expand significantly during cooking.
8. Dry the pork skins. This can be done in an oven with the door slightly ajar or more efficiently in a dehydrator. Set them on the dehydrator trays with space between them for proper airflow.
9. Dehydrate the skins at 145°F (around 63°C) for approximately 17 hours, until they are hard and crispy.
10. To finish, deep fry the dried pork skins in hot oil until they puff up and become crispy and golden brown.
11. Serve your chicharrones with a sprinkle of your favorite seasonings or a squirt of lime juice.
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Prep Time: 1 hour 30 minutes
Cook Time: 17 hours drying + a few minutes for frying
Total Time: ~18 hours 30 minutes (not including cooling time)
Servings: Varies depending on the amount of pork skin used
Equipment:
- Large pot
- Dehydrator or oven
- Knife and cutting board
- Deep fryer or a large pot for frying
Cooking Tips:
- When drying the pork skins, ensure proper airflow to prevent any moisture buildup which can affect the drying process.
- Be cautious with the size of cut pork skins, as oversized pieces can be unwieldy when puffed up after frying.
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A special thanks to Eric from the 2 Guys & A Cooler for inspiring this sumptuous treat. Check out their culinary adventures and expertise on their YouTube channel: https://www.youtube.com/@2guysandacooler
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