PORK RINDS (CHICHARRON) RECIPE | COOKING CHANNEL
|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|
|1 1/2 teaspoons kosher salt|
|1 teaspoon maple sugar|
|1/2 teaspoon ancho chile powder|
|1 teaspoon Chinese five-spice powder|
|1 teaspoon kosher salt|
|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|
- 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.