Chicharon

If you like crunchy bacon or pork scales, I strongly recommend you to try this Chicharrón recipe! Chicharrones are appetizers or snacks made of crunchy pork. It is very similar to thick bacon, you can fry on the surface of the stove or baking in the oven. I think the oven method is much easier and leads to this crunchy, salty and flavor dish! You can enjoy the chicher, on its own with a little fresh lemon juice, or use it in other recipes such as chopped over pasta, salads, rice dishes, or even in Ramin.

Chicharrón means “crackling” in Spanish. This is a famous dish in Spain and Latin America. To make a homemade chicharrones, you only need three components and oven, so it is easily made by the famous finger food by any home cook!

Related: Are you looking for more appetizers? Here are 30+ fingers to try. Then learn to cook bacon.

ingredients

Pork abdomen baking soda soda spice – salt and pepper or a mixture like a door spice, which you see in my image below

The belly of pork is also called or described “lateral meat” and you can also use pork skin.

Lemon juice and baking soda help with Browning the meat better because it creates a alkaline environment. sciences!

How to make chicharrones

Cut the pork belly into ribbons about 1/2 inch (1.3 cm). Try to keep it relatively uniform, but it’s okay if it is not the same thickness completely. Then cut cracks along the bottom, unlike the side of the skin/fat.

Spice pieces of pork belly with salt and pepper, or any spices that you use on both sides.

Whisk or move the baking soda and lemon juice in a small bowl. This will bubble and fizzz (natural chemical reaction). Clean the mixture on each piece of pieces, front and back.

Apply on a baking sheet or frying pan lined with aluminum chips, making sure that the baking sheet has a lip or high edge because a little fat/grease will be cooked during baking (frying the oven). This will go mainly to the oven. Bake at 300 degrees Fahrenheit (149 ° C) for 90 minutes, and stir in the middle of the bread time. I use a clock for her heart easily.

Go to the cooling shelf to allow any excessive drip grim. Warm service with fresh lime lime sofas.

Tips and notes

Instead to the crack/cutting chain style, you can cut it into slices and then record the skin on top. The goal here is to give heat and hot oil spaces to move such cooking, creating a lot of crunchy edges. If you feel that Chicharrón is not crowned enough to the end of bread, you can fattened for 1-2 minutes on each side as needed. Store any residue in a sealed container in the refrigerator for up to two days. I feel that Chicharrones are the best on the day they are made, but we will use food residue as if you were the residue of bacon: cut into salads, soup or other dishes. I am not above cutting it to put our dog’s food either – you don’t need to waste any residue.

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