Executive Chef Adam Greenberg shares with us his recipe for chicharrones (crispy pork skins).
1. Boil pig skins in water for 4-5 hours, lay out on sheet pans and put in the refrigerator to cool. I prefer to tie them, makes it easier to take out of liquid).
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2. Once cooled, clean all fat off the skin, you don’t want fat on the skin, it won’t dehydrate
properly.
3. Cut into large pieces that will fit into dehydrator trays, lay on trays outside skin side up. Set dehydrator to 155f-160f and let dehydrate for 12 hours or until each piece will crack like a chip. Break into several smaller pieces.
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4. Fry at 375 with basket on top, once they rise to the top they are done. You should be left with an airy, crispy cracklins.
5. Season with flavored salt, paprika, dried cheese topping (Cheetos-style). The possibilities are endless (and delicious).
Image may be NSFW.
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Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
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