Chicharrones is a snack that successfully survived the decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!
As I currently have some time, I was browsing on the web yesterday. In need of fresh, interesting thoughts, inspirational meals that I’ve never tried before, to treat my loved ones with. Searching for a while yet could not come across any interesting stuff. Just before I wanted to give up on it, I ran across this fabulous and simple treat by chance. The dessert looked so delightful on its image, it required urgent actions.
It absolutely was not difficult to imagine how it’s created, its taste and just how much my hubby will want it. Mind you, it is extremely simple to delight the guy when it comes to puddings. Yes, I’m a lucky one. Or possibly he is.Anyway, I visited the blog: Suncakemom and simply used the comprehensive instuctions that have been coupled with superb pictures of the task. It really makes life much simpler. I could suppose it’s a bit of a inconvenience to take photos down the middle of baking in the kitchen as you may will often have sticky hands thus i really appreciate the commitment she devote for making this post and recipe conveniently followed.
With that in mind I am encouraged to present my own, personal dishes in a similar way. Thanks for the thought.
I had been fine tuning the main mixture create it for the taste of my loved ones. Need to say it was a terrific outcome. They loved the flavour, the thickness and enjoyed getting a treat such as this in the middle of a hectic workweek. They ultimately wanted even more, more and more. Thus next time I’m not going to commit the same miscalculation. I’m going to double the volume .
The original chicharron chips is provided by SunCakeMom
Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.
Place the skin into boiling water and cook until the skins puff up for about an 2 hours.
Remove the skin from the water and cool it off which takes about 2 hours on a wire rack.
Slice the sin up into ½” / 1cm slices.
Cut them up into 1″ / 2cm rectangles.
Place the cooled down skin into a 175°F / 80°C oven to dehydrate for about 8 hours. We are after a dry and brittle texture.
Fill a frying pan with cooking oil or even better lard and heat it up to medium.
Place the dried out skins into the hot oil/fat.
In a matter of second the skins should puff up at least double of their shrank size.
If we are after a golden brown color keep them in the oil/fat until they get a nice tan.
Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.
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