Thursday, August 12, 2010

Chicharrón


Pork. Fat. Rules.
That's all I have to say. Homemade still hot chicharrones with a sprinkling of kosher salt. SO good. Good dipped in a Louisiana hot sauce also. I have seen these done in a low oven over long periods of time. But my mom just threw the cut up pork belly in a big pot and let it cook in it's own fat renderings until crisp. So that's what I do.
Cut it up the pork belly and put it in a pot over medium high heat. Cook until the pork belly is crisp. Remove from pot and drain the fat. Place on a rack over a cookie sheet to drain, salt liberally while still hot.
*you can save the fat renderings, strain them and keep them in the fridge- LARD!

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