Ingredients for Dominican Style Chicharron Fried Pork Skins
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How to Make Dominican Style Chicharron Fried Pork Skins
- In a large pot or Dutch oven, combine 2 lbs pork skin (previously cleaned and scored), 4 cups water, 2 tbsp sea salt, and 1 tbsp dried oregano.
- Add the juice of 2 limes to the pot.
- Bring the mixture to a boil over high heat, then reduce heat to medium-high.
- Continue cooking uncovered, allowing the water to evaporate completely. This process takes approximately 30-45 minutes.
- Once the water is absorbed, the pork will begin to render its own fat and start to crisp.
- Continue cooking over medium heat, stirring occasionally, until the pork skin is golden brown, crispy, and the meat is tender (about 15-20 minutes).
- Remove the chicharrón from the pot and place it on a wire rack or paper towels to drain excess oil.
- Serve immediately with fresh lime wedges and your favorite hot sauce.
Nutrition Information (Approximate per serving)
Sodium
181 g
Sugar
0g
Fat
80g
Carbs
0g
