@@TeachaMantoFish the typical thing in Monterrey for any party or meeting is carne asada or discada, but there is a wide variety of foods that you many like
Wow those looked so good and tasty Matt! I haven’t had true chicharrones in a very long time. Thanks for sharing this with us. I’d love to have some of those with the goat carnitas too! I hope you all had a Merry Christmas, and we wish you a very Happy New Year, my friend!
I’m from Monterrey and I highly recomend you look for tacos de trompo which are tacos al pastor but they out in on a spindle like a top hits the name trompo … and cabritos (kid as in goat kid) is slowly cook jerky style As in the name Monterrey simply translate to monte (mount) Rey (king) … but it’s tribute to a count Monterrey from spain.
I am from Monterrey those chicharron from La Ramos are the best in the whole world, there is always a long line to buy them but the wait is always worth it .
Where I’m from we call them gratóns in Cajun French, or Cracklin’s is southern English and AAVE, I also speak Spanish, and them Chicharones too. What ever you call them they are delicious. Those looked real nice.
Ive had the ones at Ramons, and man... Amazing, buttery soft, so good. In a strange way the flavor reminded me of the best fried chicken you've ever had. Now to try my hand at them... I'm thinking of cold smoking the belly before cutting & seasoning. Thoughts?
Omg sooo yummy!!! Looks delicious! Can’t wait to try this recipe and pair with a salad (i do keto). Also I know not everyone has access to a Latin grocery store but in my area we have a lot of local mom and pop little latin food shops and most of them will have a butcher section (carnicería) and you will get the perfect pork belly and you can get good quality lard (huge tub for cheap without all those preservatives).
Real chicharones have the skin attached! As a matter of fact that second fry is to blister the skin and create bubbles in it for that extra crunch they’re famous for. At least that’s how they’re done in Texas and Louisiana. Skin, meat and fat have three different textures and flavors, yummy! Costco’s pork belly’s don’t have skin so I have to go to an Asian market in Chinatown to get “skin on”.....
There are certainly regional variations. Here on the east coast they remove the skin and use it alone to make "cracklins'". They're really hard on the teeth though, not my favorite.
If you want to make the same pork rinds as the carniceria ramos, you need the cheek part of the pig or the jowls, not the belly, it should be approximately a kilo and a half with about 700 grams of lard, then soften the raw meat with milk for about 2 hours and then fry them over medium heat for an hour and fifteen minutes, in that space of the first 30 minutes of cooking you must add a cup of water with a tablespoon of salt to the butter until the water evaporates slowly and you must make sure that the little by little, the pork rinds take on that golden brown color that characterizes them, ahh I forgot, you must be moving the pork rinds while they are cooking
Sorry pal but chicharrones come with crispy skin, if you haven’t tried them I recommend you to visit your local Mexican store where they make them on the weekends. Mexican here so yes I know my chicharrones
Why in the world would you trim the skin layer off,? Do you have any idea what you're doing..? I can't even believe that. If you know how to prepare this WITH THE THIN PART OF skin/fat and make it CRISPY, you're finish product will be 10x better. What in the world are you doing?
If you liked this video, you'll really love cast iron butter garlic seared steak: th-cam.com/video/ysUesDaIQ40/w-d-xo.html
I just had this for dinner! I love to dip it in salsa verde, the brightness of the green sauce is perfect with the fatty, creaminess of the pork.
I'm fron Monterrey México i liked your video 👍
Great city! Glad you liked the video. 😁
@@TeachaMantoFish I hope you have tried the typical food of Monterrey, there are many places that have delicious food
@@BenitoCharles-l8n I’ve had some. What’s your number one suggestion?
@@TeachaMantoFish the typical thing in Monterrey for any party or meeting is carne asada or discada, but there is a wide variety of foods that you many like
You have amazing ocean blue eyes!!!
Got ‘em from my mom.
Monterrey = Mount King. Saludos from Spain
Thank you!
Ive had the Ramos ones. Delicious. These look just as good.
Greetings From México! That looks so yummi and delicious! Congratulations Dude!
Wow those looked so good and tasty Matt! I haven’t had true chicharrones in a very long time. Thanks for sharing this with us. I’d love to have some of those with the goat carnitas too! I hope you all had a Merry Christmas, and we wish you a very Happy New Year, my friend!
Thanks! Happy New Year and Merry Christmas to you guys as well
I’m from Monterrey and I highly recomend you look for tacos de trompo which are tacos al pastor but they out in on a spindle like a top hits the name trompo … and cabritos (kid as in goat kid) is slowly cook jerky style
As in the name Monterrey simply translate to monte (mount) Rey (king) … but it’s tribute to a count Monterrey from spain.
I am from Monterrey those chicharron from La Ramos are the best in the whole world, there is always a long line to buy them but the wait is always worth it .
I agree!
OMG, the doggo. 😄
He's my best bud.
Where I’m from we call them gratóns in Cajun French, or Cracklin’s is southern English and AAVE, I also speak Spanish, and them Chicharones too. What ever you call them they are delicious. Those looked real nice.
They were so good!
Yep I'm coming to get some of that just got hungry watching 👀 great vid !!
Looks awesome!
Ive had the ones at Ramons, and man... Amazing, buttery soft, so good. In a strange way the flavor reminded me of the best fried chicken you've ever had. Now to try my hand at them... I'm thinking of cold smoking the belly before cutting & seasoning. Thoughts?
I had to subscribe after watching your Dutch Oven bread video😍😍😍
I’m glad you’re enjoying the videos and getting something out of it.
Omg sooo yummy!!! Looks delicious! Can’t wait to try this recipe and pair with a salad (i do keto). Also I know not everyone has access to a Latin grocery store but in my area we have a lot of local mom and pop little latin food shops and most of them will have a butcher section (carnicería) and you will get the perfect pork belly and you can get good quality lard (huge tub for cheap without all those preservatives).
That is the perfect scenario! 😃
Great video!
Thanks for watching!
Monterrey 😍
Me too!
In honor to the Virrey of New Spain, Count of Monterrey Galicia. Gaspar de Zúñiga y Acevedo .
Real chicharones have the skin attached! As a matter of fact that second fry is to blister the skin and create bubbles in it for that extra crunch they’re famous for. At least that’s how they’re done in Texas and Louisiana. Skin, meat and fat have three different textures and flavors, yummy! Costco’s pork belly’s don’t have skin so I have to go to an Asian market in Chinatown to get “skin on”.....
There are certainly regional variations. Here on the east coast they remove the skin and use it alone to make "cracklins'". They're really hard on the teeth though, not my favorite.
If you want to make the same pork rinds as the carniceria ramos, you need the cheek part of the pig or the jowls, not the belly, it should be approximately a kilo and a half with about 700 grams of lard, then soften the raw meat with milk for about 2 hours and then fry them over medium heat for an hour and fifteen minutes, in that space of the first 30 minutes of cooking you must add a cup of water with a tablespoon of salt to the butter until the water evaporates slowly and you must make sure that the little by little, the pork rinds take on that golden brown color that characterizes them, ahh I forgot, you must be moving the pork rinds while they are cooking
Shelf life after making chicharon still crunchy
It doesn't last more than a couple of days in my house. However, it is still crunchy until gone. I bet it would last a week like that.
I know Monterey means, Montañas del Rey. in spanish
Sorry pal but chicharrones come with crispy skin, if you haven’t tried them I recommend you to visit your local Mexican store where they make them on the weekends. Mexican here so yes I know my chicharrones
Yeah, I eat them in Monterrey. I like them without skin.
Costco has lots of full pork belly
Nice! I’m not a member though.
How was it
So good, must do recipe.
@@TeachaMantoFish looks good 😊
I use pork cheek , it's better IMO .
Oh yeah, we call them pork jowls here. They are good!
You want to keep the skin on.
I like it without...
Eso es fritangas de panceta no chicharrones orinales
Your eyes are infused with mako energy.
🤣🤣🤣
@@TeachaMantoFish i hope you understand the reference.
@@lisocampos8080 I had to Google it but I guessing you meant Final Fantasy
@@TeachaMantoFish yes i did! Its one one my favorite games of all time. Keep cookin cloud strife.
sacrilege!!!! leave the skin ON...
Why in the world would you trim the skin layer off,? Do you have any idea what you're doing..? I can't even believe that. If you know how to prepare this WITH THE THIN PART OF skin/fat and make it CRISPY, you're finish product will be 10x better. What in the world are you doing?
I don't like it.