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...
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
If you have five minutes to spare, here's a video from PBS series "A Chef's Life":
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.
Let's settle this once and for all, shall we?
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