How to Make Fried Pork Skins - SAPO BBQ CHICHARRONES TRADITIONAL
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- Hey Y'all!!! Today at SAPO BBQ we are going to teach you how to make fried pork skins or Traditional Chicharrones de Cuero. These are fun to make and low carb too. Great snacks for the family and friends. Here's a easy to follow recipe I borrowed from these folks. I seasoned with Konriko Creole Seasoning only.... www.conradrice...
RECIPE:
www.cookingcha...
Ingredients
Pork Rinds:
1 large piece pork skin, trimmed of excess fat and nipples if present (the skin portion should be at least 1/4-inch thick, about 1 1/2 pounds)
Lard and/or peanut oil
Spicy-Sweet Seasoning Blend:
1 1/2 teaspoons kosher salt
1 teaspoon maple sugar
1/2 teaspoon ancho chile powder
Five-Spice Seasoning Blend:
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
Richmond's Dipping Sauce:
1/2 cup vinegar (rice wine, apple cider or white distilled)
2 tablespoons fish sauce
1 tablespoon chili paste (sambal) or crushed red pepper flakes
2 cloves garlic, smashed
Directions
For the pork: Put the pork skin in a large pot and cover with water. Weigh down with a plate to keep it submerged. Bring the water to a boil and cook until the skin is soft and pliable but not falling apart and the water is white, 1 1/2 to 2 hours (adding more water as needed).
Carefully remove with a large spider or slotted spoon and arrange the skin in an even layer, with no folds, on a cooling rack set over a baking sheet. Discard the cooking water. Put in the fridge, uncovered, and allow to cool until completely cold, about 2 hours.
Once the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin. Place the scraped skin on a rack set over a baking sheet. Set the oven to its lowest possible setting (ours was at 200 degrees F) and dehydrate the skin overnight, until dry, brown and brittle.
For the spicy-sweet blend: Mix the salt, sugar and chile powder in a small bowl.
For the five-spice blend: Mix the five-spice and salt in a bowl.
For the dipping sauce: Mix the vinegar, fish sauce, chili paste and garlic in a small bowl.
To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. Remove to a paper-towel-lined tray and season with one of the spice blends while hot. Serve immediately or to cool to room temperature. Serve with Richmond's dipping sauce if desired.
You can also store the squares in an airtight container at room temperature for up to 2 days before frying.
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#SAPOBBQ #CHICHARRONES #FRIEDPORKSKINS - แนวปฏิบัติและการใช้ชีวิต
I grabbed 5lbs of skins and trimmed the fat off and boiling now, I’m stoked! Great video man!
Sweet. Bon Appetit!!!!
One of my favorite snacks/foods!
Same here👍
Those were some crunchy MoFos!!!! Looking good!!!
Gotta have a drink close by while eating them😂😂😂😂
Truth
Intro music was killer bro! Got me hype for the vittles...
Thanks. It's royalty free too.. next video homemade summer sausage I think
my grandmother got me into these haven't had them in forever though
Awesome
Love ❤️ your recipes thanks 🙏 Sapo ( my White Mexican Friend )
God bless you and your family
Thanks and God Bless you too 🙏
SAPO BBQ you very welcome Sir
These looked spectacular! I'm going to fix these. I have ate these so many times but never knew it was this simple. Great video
Enjoy. They are so good fresh.
Best video on pork skins I've seen! Thank you! You've got a new sub!
Thanks. Getting better at it
Mighty Tasty looking! Fresh chicha and a cold Lonestar! That's how I roll!
Yes perfect combo for sure. These are so good. Thank😊
400 kills anything !!! Lol 😝
Saludos Sapo !!! From southern Kali
LoL. Worked too hard to leave it on the ground. Saludos!!!!
I hear you Brother !! I’m with you on that. Love your Videos 👍🏼😊
Very nice!
Hey sapo it was the one you dropped on the ground that you were choking on
I wouldn't doubt it. LMAO🤣😂🤣😂
Thanks
You're welcome
Bruh I love pork skins too and I have yet to make em home make them, and Texas is where I was born and I grew up in California.
Go for it. They are fun to make and so delicious 😋
Good video, thanks for another great show! These are good when they are homemade like this but when you get them in Latin markets they can be so hard on the teeth. Not nice and puffy. Nice to see how they are made. Fact remains that I am still madly addicted to the chicharrone with the fat and meat attached!!! (Made using the pork bellies.). WHY do they call both items the same thing. I have called places only to show up and be so disappointed by seeing only pork rinds!! There are none here in Saint Augustine, FL. I look in various Latin stores and markets around the state (I travel in my line of work) and only find the really good kind only about less than 0.5% of the time. I kid you not. But thanks again for your entertaining videos and great recipes and tutorials! ❤️
I don't understand why so many names either. Yes you are correct about the stale ones from the Mexican meat markets. If you ask them when they are doing a fresh batch and get some still steaming hot. Omg so awesome fresh. The pork belly ones are an art to cook perfect. Thanks for commenting. Have a blessed weekend 😊
SAPO BBQ ❤️
Febreze Thank you so much!! I will give those words a try! ❤️
How long does it take for the pork skin to dry in the oven?? Awesome video by the way! Keep! It! Up!
*note: add some background music (low volume) during your cooking demo; it’ll help with the viewer’s experience 👌🏾
Like two hours or so
Why boil the skin first?
So they come out better.
Grossest things I've ever seen in my life. My partner loves them - my life = Hell
Smells so disgusting though
These smell like nothing... just air...