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1-1/2
2
1
ar
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T
T
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Pig Skins (1)
Salt
Lard (2)
Oil (3)
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1-1/2 pounds of hog hide will yield about 9-1/2 ounces of
Chicharrónes.
Prep - (7-1/2 hours, (20 min work))
- Trim any fat from the PIG SKIN. If it is commercially
prepared there should be just a little around the edges. If you're
doing it yourself you've got quite a job there.
See Note-2 before discarding the fat.
- Cut the pig skin into the size pieces you want. About 2 inches by 3
inches is good. You can do this with a strong sharp knife or with
strong sharp kitchen shears. Either way it takes some effort -
there's a reason they used this stuff to make footballs.
- Put the Skins in a pot with plenty of water and add a couple
tablespoons of Salt. Bring to a boil and simmer for about 1
hour.
- Grease a couple of rimmed baking sheets, use lard, not vegetable
oil which dries to varnish and is hell to clean off the pans -
see Note-2.
Arrange the skins on the sheets fatty side down. Some may roll up and
refuse to lie flat - that's OK. Place the trays in the oven at
200°F/95°C. Use an oven thermometer since oven controls are
notoriously inaccurate at this low a temperature and the results will
be a bit different if the temperature goes over 212°F/100°C.
A thermometer with a cable probe is very helpful, see that the tip
of the probe doesn't touch metal.
- Leave in the oven until completely dry and rigid like chips of
plastic, turning them once or twice. This will take more than 4 hours
depending on conditions. If they are not completely dry there will be
tough spots on the Chicharrónes. I usually get the oven
temperature stable in the late evening and just leave them in
overnight.
- At this point the pieces will be thoroughly mummified and can be
kept in a sealed jar until needed.
Run - (20 min)
- In an Indian Kadhai,
wok or other suitable vessel, heat enough Oil so that foamed up
pieces can be pushed mostly under the oil. This is why I recommend
a kadhai (best) or wok, it takes a lot less oil to get that depth in
the center.
- Heat the oil and keep between 440°F and 460°F/240 (225°C
and 240°C) for best foaming (450°F max for peanut oil). Drop
in just a few Pig Skins. When they start to puff up turn
them constantly and push any with unpuffed spots below the oil. Once
they start puffing they will be done in 30 seconds or so. Repeat until
all are done.
- Drain well and cool thoroughly. Put up in a big plastic bag until
needed, tying it tightly closed to exclude moisture.
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