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How to make Chicharrones (Pork rinds) #shorts

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Homemade Chicharrones (Pork Rinds) Ingredients • 1 lb pork skin • 3 garlic cloves • ½ onion • 2 bay leaves • 2 whole cloves • ½ tsp peppercorns • 1 tbsp salt • Pork lard (or hydrogenated lard, or a mix) Instructions 1. Prep the pork skin: Rinse the skin well. Shave or torch off any remaining hair. Depending on your preference, you can leave a thin layer of fat for richer chicharrones or trim it off for lighter, crispy pork rinds. 2. Boil: Place the skin in a pot with water, garlic, onion, bay leaves, cloves, peppercorns, and salt. The water should cover most of the skin. Cover with a lid and simmer for about 15 minutes. 3. Cut & Dry: Remove the skin, cut into strips, cubes, or small pieces, and pat dry with paper towels. Arrange on a sheet pan and dehydrate in the oven at 200°F (95°C) for 10–12 hours, until rock-hard. 4. Fry: Heat pork lard in a pot or wok over high heat. When the lard begins to smoke, carefully add the dried skin pieces—just a few at a time, since they will puff up to 4x their size. Submerge fully in the hot lard for even frying, and remove as soon as they puff (don’t let them turn dark). 5. Serve: Enjoy your crispy chicharrones with lime, hot sauce, or use them in your favorite dishes. #chicharrones #porkrinds #cracklings #porkskin #dehydratedskin #snacks #homemadecracklings

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