How to make Chicharrones (Pork rinds)
ฝัง
- เผยแพร่เมื่อ 18 ต.ค. 2024
- Chicharrones (Pork rinds)
Pork skin (I used 1 lb)
3 garlic cloves
½ onion
2 bay leaves
2 cloves
½ tsp peppercorns
1 tbsp of salt
Pork lard, Hydrogenated, or mixed.
Start with rinsing off the pork skin, shave it, or burn the hair with a torch if there is some, sometimes you can find it at the meat market with a thick or thin layer of fat under the skin, or just the skin, if you want the chicharron to cook with it, is ok to leave the fat, but if you want pork rinds for a snack, remove as much fat as you can leaving the skin only. Put the skin in boiling water with all the other ingredients; water should cover most of it; cover with a lid and cook for 15 minutes. Take it out and cut it into small pieces, cubes, or stripes, whatever you like. Dry them with paper towels, place them on a sheet pan, and dehydrate them in the oven at 200 F for 10 to 12 hours. The skin should be rock-hard. In a pot or wok, add the lard and hit it up on high; when you see smoke coming out the lard, it is time to add with caution, one by one or 5 at a time; keep in mind they will puff and get 4 times the size, don’t overload the pot. Ensure all the skin is fried, and submerge them in the lard to help them fry well. And don’t let them get darkish; as soon as all the skin puffs, it’s done. Serve with lime and your favorite hot sauce, or cook with them.
#chicharrones #porkrinds #cracklings #porkskin #dehydratedskin #snacks #homemadecracklings
Everyone chill out. The blue inspection stamp is made from edible ink. It will not hurt you. Or tell everyone its poison so you don't have to share😂
😂😂😂😂😂😂 great idea I'm not sharing 😂😂😂
Still looks like you’re eating someone’s skin with a prison tattoo
@@XroorXlow key ye
edible ink ? Food coloring lol
This was beautiful.. im actually crying
🙌🏼
Pwease don't cry 😢.
@@NoWayJoseCuisine bro where is the recipe?
@@havefuntazarasu5367on top of the right hand side where you see the 3 dots. There is the description.
Get off the birth control
Mouth watering🤤🤤🤤
Wow yum crunchy
So good!!
Buenos días, cuánto se dejan secando en el horno y cuando cocinando en el agua con sal? Gracias
en el horno hasta que esten duros y puede ser hasta 12 hrs, en el agua con especias por solo 15 minutos
Thank you for sharing🎉
You are so welcome
That looks sooo good
So good!
Ok my life goals are complete now.
Those look delicious!
😍😍
So much better fried in lard. I will love to try this.
It's so good!
I love your way! Que delicioso!
Thank you 😋
It Looks very yummy
It is!
@@NoWayJoseCuisine can I have one?
Love it!
Wow this look 👀 like a professional. This video is absolutely amazing. Thank you for sharing. I love those pork Cracklin👍🍋
Thanks for watching!
I wanna try this
So good 🔥🔥
Crazy this day in age you can get um like popcorn. Microwavable. ...
😄
Hermano, tiene la receta por favor? Me encantaría intentarlo yo! 🙏🏻
esta en la descripción, cuando estes viendo el video, dale click a los tres puntos de arriba en la derecha, y luego a descripcion. ahi esta paso a paso
Pffft gracias man, ya lo vi 😂🙏🏻
Ohhh man those look good! Never had them fresh!
Better when they come out of the pot 😍
Soooo yum! 😊
So good!
delicious🎉
It looks so airy😋
they are and so crispy!
Im a philipino we love chichaton thank you for making this it looks so good 😊
I love Philipino food too! And I have Filipino friends! 🙌🏼🙌🏼🙌🏼
How many minutes did you bake it?
check the description, there is the step by step
🔥🔥 🤤
Only thing I miss about eating pork
Valentina and lime😭❤️
200’c for how much time? Thanks!
May take 8-12 hrs, all depends on the skin moisture, weather and oven. But they gotta be hard as rock
@@NoWayJoseCuisine thanks a lot❤️
So if it takes 10 hours to make them that hard at 200 can i higher the temp so it would dry it faster?
no because you want to dehydrate them not cook them, this is a way to preserve them, it also helps to puff quick, so you can just ensure they get dry, and fry them and wait, might take longer to puff if they are not this hard
@@NoWayJoseCuisineinteresting 🤔
Do how to make Thai pork rinds
Was that a freeze dryer or just an oven that you first put the boiled skins in?
oven
Looks delicious !!!!1!!1!
How do you store the oil after?
Is lard, I let it cool down and pour it into a glass jar with lid. Can be safe at room temperature or in the fridge for long time. Also I strain it to have it clean. As long as is in a cool place, it won’t get bad or rancid
Yummy dip on some avocado dip❤
🔥
A Cuantas horas a 200 ?
de 6-10 horas, depende de la piel, del clima y del horno. entre mas tiempo mejor
Deliciouso
Can you do that to pork cracking strips to make them soft and crunchy ? 🤔....Asking for a friend ! 😂
Yesss
How long do you leave it in the oven and at what temperature Fahrenheit???
in the description of the video is the full recipe. When you in the video just click at the three dots in the right top corner and then in the description
200f for 12 Hours?😮???
Im not spanish. Never had this but it looks yummy 😋
Hi. Is it faster to dehydrate in air fryer?
The higer the temperature, the faster it will dehydrate but you can only dehydrate from 170 - 200 F. You can do it in the oven or an air fryer. best would be using a food dehydrator but not everyone has one thats why i showed how to do it in the oven.
Where do you get the meat from? I don’t see that in supermarkets
Usually Asian or Hispanic markets. Sometimes I just buy the pork butt or leg and it comes with the skin so I separate it and freeze it for this. Just ask the butcher, sometimes they do it but they don’t have it on stock
@@NoWayJoseCuisine thank you. I found it in a Spanish market 👍🏽
I never use oven i use el cazo nice tip
🙌🏼🙌🏼
any other way to dehydrate them without using the oven, these look amazing btw
Air fryer, to make them fully hard needs that much time and to preserve them, but if you eat them right away, just dry them well and put in the oven for like 4 hrs same at 200F they will be slightly sticky and won’t puff right away but fry them until puff and done
I watched a tia at the taqueria put an entire slab into the fryer and the chicharron expanded into a mini island. Then she broke it up into big ass chunks. I had to get me a big piece even though I was stuffed.
How to dehydrate in the oven?
all the steps are in the description
@@NoWayJoseCuisine , thanks.
I never knew ❤👍👍
How long it can last after you cooked it?
After being dehydrated, they can last for a very long time as long as they are in a dark, dry, and cool place and ready to fry. After being fried, if they are sealed in a bag and also in a dark, cool, and dry place, they can also last for a very long time; the only thing that could happen is that they won't be as crispy as when they are fresh but definitely still good.
Aaaahhhiiii weeiiii
Oof. With the valentinas, too. Save me some.
🙌🏼🙌🏼
In what teperature and how long in the oven? Tnx 🎉
in the description you will find the step by step and recipe. its at 200F for up to 8-12 hrs, sometimes less but they have to be very hard and dried
Diablos que rico se ven gracias
🙌🏼
Tapatia si?
yeah, that's a good one too!
how long did you dry them on the air fryer?
if you have a big enough air fryer to fit them all, you can do 200 F for up to 8 hrs, check on them util they are hard, hard to say because depends on the skin and the place. but i did it in the oven for about 8 hrs
@@NoWayJoseCuisine 8 hours at 200F? wooow... thank you for the replyy
🤤
Dang mi-amig0! Muy-bien Jose
🙌🏼
How long in the oven at 200??
depends on the skin, can be from 8 to 12 hrs
My way, AY GUEY!
🔥🔥
You are telling us very little. How long do you boil? How long do you put in the oven?
In the description is the step by step
Wanna eat 🤤🤤
so good!
does this work with chicken skin
I've never heard of it, I do the chicken skins fresh just well dried and then deepfried
Normally this is not done in Mexico but they look too good so here is your 10/10 and an asada burrito🌯
this are done in Tamaulipas, and they are normally dehydrate at sun light, some people just fry them raw but dehydration helps to preserve them for long time and have them ready to fry and puff quick.
I eat chicharon in the🇵🇭 to
Is that pork fat with the skin on?
Yes! They can have a layer of fat to be cracklings and with no fat will be rinds.
Lec mejk chicharoneesss ,maaaaj veej
This video is for people who are ready to be disciplined enough to become elite and live real life to the fullest 💯
🙌🏼🙌🏼🙌🏼
What about the stamp?
edible ink!
@@NoWayJoseCuisine oh, wow. I have never thought that it was edible. I thought it was a non-permanent stamp.
Looks delicious.
Why the oven ? They get hard when you fry them ..
the oven is to dehydrate the skin, just a process that will let you save them at room temperature for a long time, also they will puff immediately when they are dehydrate and absorb less fat.
myyyy wayyy
🙌🏼
They've officially memory-holed pork rinds.
🤤🤤🤤👍👍👋👋
🥰
He forgot to take the blue sticker of😅
No i didnt! Is edible ink! Why should I waste it?
You don't say how long to boil or anything
No because I wrote the recipe in the description
I wish you were my next door neighbor! 🎉
🙌🏼
One of those meals I can't see raw.
That's how filipino make chicharon
😍😍😍
Good, you did not use vegetable oils.
Nothing better than animate fat to cook meats🫡
I see a heart atack coming soon
Look like pork rinds.🤔
That's what it is. It would be more like cracklins since they still have a layer of fat; pork rinds are mostly a thin layer of skin. in Mexico, we call chicharrones to both
I still don't understand bay leaf.
it takes away any bad flavors
Y la receta?
esta en la descripción, pícale a los tres puntos en la esquina derecha de arriba al video y luego a descripción
Lol right like why ain’t you cut that blue ink shit off mf must have been hell hungry
@@Nick-qw1gc It’s edible ink, why wasting?
My guay
Yes wey
👍👍👍👍🍻🥓🍤🍊🍹🍟
GLORIA Y HONOR A DIOS AMÉN ALELUYA. CRISTO VIENE PRONTO. OREMOS POR LA PAZ DE ISRAEL ALELUYA. DIOS LES BENDIGA DEBEMOS BENDECIR A ISRAEL POR LA PAZ ALELUYA. GLORIA Y HONOR A DIOS
you don t get out of paying for the bills .
🙌🏼
Why don't you tell us what the ingredients are and what you're doing and what kind of oil you use this is the second short video that doesn't explain anything!
I have the recipe and step by step in the description of the video so people can understand better. In my videos with voice-over, people still ask or complain about my accent, and it is hard to keep everyone happy. Do you know how to go to the description?
Sabe mejor con manteca
Si! Yo usé manteca
@@NoWayJoseCuisine ah carbon! No vi! Si le hechaste!
Bro the sticker still cooking with it
is not a sticker, is edible ink
God he's cute hope he's a bttm
☺️
Anyone else detest the sound of someone eating🤔
Me!
Disclaimer your whole house will smell so badly 😢
not really
*pork scratchings
GLORY AND HONOR TO GOD AMEN HALLELUJAH. CHRIST IS COMING SOON. LET US PRAY FOR THE PEACE OF ISRAEL HALLELUJAH. GOD BLESS YOU WE MUST BLESS ISRAEL FOR PEACE HALLELUJAH. GLORY AND HONOR TO GOD
🤮🤮🤮🤮 حرام اخي لحم الخنزير
لا أحد يهتم
@@Jordanrishon يؤدي الى الامراض
هذا ليس صحيحا
@@Jordanrishon صحيح لحم الخنزير نجس وقذر ويحتوي على الامراض الخطره والطفيليات والسموم
So haram
Nasty 🤢 nasty 🤮
ok vegan
I hate pork rinds and after seeing it made I hate it even more🤢
🤮
Muy Rico keep it up mam
🙏🏼🙌🏼🙌🏼🙌🏼
How long in the oven?
whole recipe and step by step is in the description
@@NoWayJoseCuisine I'm seeing it as a TH-cam "short", it's not showing me the description 😔
@@ihunt420 yeah, shorts have description, when you in the video, click on the three dots on the top right corner, then on description
@NoWayJoseCuisine ahh i see, every day is a school day 😅 thanks 😊