Welcome and welcome to this beautiful community! Today we are going to talk about a ricure that in my case I have eaten a lot with bread. As part of the dough or as filling of a blood, the putchs were very common in my childhood .
They are so rich that if you are not afraid of calories, you can put them in a lot of preparations . Yes, I know ... consume in moderation ... but I can assure you that this is healthier than the snacks that we do not know what they have. But that is another song, as my mother says.
Content table
About the chicharrones
Useful uses, characteristics and information
Chicharrones are a popular and tasty snack that is prepared from the skin and pig fat. This dish is found in many cultures around the world, and its name may vary according to the region. They are characterized by being crispy on the outside and tender inside, and their flavor is often salty and slightly smoked .
The preparation process may vary, with some chefs by adding condiments such as salt, pepper, paprika or garlic to give flavor . Pork chicharrones can be used as an ingredient in more elaborate dishes, such as ceviche .
They are also known for being rich in calories and fats, so they are usually consumed in moderation . Despite this, its popularity is maintained in many parts of the world, and shows how different cultures have found creative ways to take advantage of each part of the pig in its gastronomy.
Data to make the best homemade pugs
Preparing chicharrones at home can be a culinary art, and requires attention and care to achieve that perfect crunch. In essence, the process involves cutting the skin and fat of the pig into small pieces, which are then fried in hot oil .
The choice of pig is essential, and a good amount of fat is essential to obtain a tasty result . Pork skin is cut into pieces and any excess moisture is removed, since water can make chicharrones be crispy.
Getting perfect perfect can carry some practice, since the technique to obtain the right balance between crunchy and softness needs to be perfected. Once the details are dominated, these delicious snacks can be enjoyed with garrisons, such as snacks and as filling or part of the homemade bread .
With what part of the pig can I do chicharrones?
Chicharrones are a delicious snack that is made from the skin and pig fat . The part of the pig that is used is mainly the skin, especially that which has a good amount of fat adhered. The fat present in the skin of the pig is what gives it its characteristic flavor and juiceness.
During cooking, this fat is melted and mixed with frying oil, providing a distinctive flavor and a touch of decline to the final product . Often, skin pieces are sought that have a uniform fat layer and, in some preparations, excess moisture can be removed before frying them to achieve more crispy.
Various types of pork rinds
- Pork chicharrones : These are the classics of the skin and pork fat. They are characterized by their crispy texture on the outside and tender inside. They are often seasoned with salt and other flavors, such as pepper, paprika or garlic.
- From chicken : the skin of the chicken is fried to obtain a crispy and tasty texture.
- Fish : These are prepared with pieces of fish, generally white fish such as cod. The skin is cold until it is crispy and served as a snack or accompaniment.
- Of lamb : in some regions, they are prepared using the skin and lamb fat. They have a stronger and more distinctive flavor than pork.
- Of duck : similar to those of pork, but using skin and duck fat. They have a unique flavor are often served as an appetizer in some kitchens.
- Turkey : they can be done using turkey skin to obtain a more lean and healthy version of the chicharrones. They are often served as a lighter alternative to pork pork rinds.
- Of vegetables : In some kitchens, such as Mexican cuisine, vegetable pork rinds are prepared. Instead of animal skin, pieces of flour chicharrón are used, which are infected and seasoned with sauces and spices.
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Pork pork recipe
Yield : 6 portions
Preparation time : 1 hour 50 minutes
Ingredients
- Pork skin with adhered fat
- Salt to taste
- Pepper to taste
- Frying kitchen oil
5 steps for the best and most crispy chicharrones
- Cut pork in small pieces or strips ensuring that the pieces have a good amount of fat attached.
- Place the pieces of pork on cooking paper and dry to remove any excess moisture.
- In a pot he heat enough kitchen oil to the maximum preventing it from burning. Place the pieces in the hot oil leaving them space to inflate.
- Fry them until golden and crispy, about 10-15 minutes. With a foaming, remove from hot oil.
- Place in cooking paper to absorb excess fat. Sprinkle salt and pepper to taste while the pork rinds are still hot.
