Pork cracklings

I've got some pork skin from the shoulder I'm roasting for Cuban sandwiches. Anyone have a good technique to make cracklings/chicharonnes ? Preferably in the oven instead of deep frying. There's so many different recipes out there...

CanadaDan
  • 2022 views
  • 1 Comment

1 Comment

702551
702551 August 27, 2015
If you have five minutes to spare, here's a video from PBS series "A Chef's Life":

http://video.pbs.org/video/2365094144/

that speaks way more than any written recipe. Just scroll to the 10:40 minute mark and hit play. The segment is just under five minutes long.

Basically, you don't do a quick deep fry. It takes hours to soften the meat and render the fat, a bit like pulled pork. You could undoubtedly do this on your stove, but in any case, low and slow is the way to go.

Good luck.
 
Recommended by Food52

Popular on Food52