Chicharrón

Pieces of pork rind fried until crisp and puffed, very common in Spain and Latin America. They're eaten as a snack, plain or salted, sometimes with a squeeze of lime.

1 h
4 servings
Medium
Moderate
🇪🇸 Spain

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Instructions

Ask your butcher for strips of pork belly with the rind firmly attached. Cut them into pieces about 4 cm by 2 cm, leaving the rind on each piece.
Put the pieces in a pan with the water and a tablespoon of salt. Bring to a boil, then simmer for 40 minutes, until the rind is tender.
Drain the pieces and let them dry completely on a tea towel, rind side up, for at least 2 hours in a cool place. The drier they are, the more they will puff.
Heat the oil in a large frying pan or sauté pan to 180 °C. Fry the pieces in small batches, rind side down, until they puff and turn golden, about 3 to 4 minutes.
Drain on paper towels, sprinkle with salt, smoked paprika and pepper. Serve right away with lemon wedges.