Chicharonne are different, but similar. Especially the way Kenzie does it. I think you made the right decision. You can always try skin on and use the Serious Eats method down the road. Do report back. I love it when people do that. :)
The skin tends to be tough, so I think unless your recipe calls for it, I'd have it removed. I've been tempted to have my butcher leave it on with the plans of making homemade pork rinds, but never have. Here's an article from Serious Eats about Chicharrones.
http://www.seriouseats.com/recipes/2010/06/the-nasty-bits-how-to-make-chicharrones-recipe.html
Thanks for the reply!! That's an interesting article, in fact someone comments below it they make Carnitas with a similar technique! So after reading https://food52.com/recipes/23136-pork-belly-carnitas many times and the photos make it hard to tell if the skin is left on or not...Is a Carnita the same (almost) as a Chicharrone??? OMG...What to do??? So I decided to trim off the skin for better or worse! I will comment after the final result tonite's Fathers Day dinner :)
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http://www.seriouseats.com/recipes/2010/06/the-nasty-bits-how-to-make-chicharrones-recipe.html