Pork Rind Chicharon

Ingredients

• 2 pounds raw pork skin, with some fat attached
• 8 cups water
• 3 tablespoons salt, divided
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 4 cups vegetable oil, for frying
• 1 spiced vinegar, for serving

Method

1. 1

   Place the pork skin in a large stock pot and add the water, 2 tablespoons salt, garlic, bay leaves, and peppercorns.

2. 2

   Bring to a boil, then reduce heat and simmer until the skin is tender and can be pierced easily with a fork.

   45:00 · Simmer pork skin
3. 3

   Remove the skin from the pot and let it cool slightly, then scrape off any excess fat from the underside with a spoon or knife.

4. 4

   Cut the skin into rectangular strips about 1 1/2 inches wide and 3 inches long.

5. 5

   Arrange the strips on a wire rack set over a baking sheet in a single layer, skin side up.

6. 6

   Dry the strips in a low oven at 200°F, or set them in a well-ventilated spot, until completely dehydrated and hard, 4 to 6 hours.

7. 7

   Alternatively, leave the dried skin uncovered in the refrigerator overnight to fully dry out.

8. 8

   Heat 2 inches of vegetable oil in a heavy pot or deep skillet to 250°F.

9. 9

   Fry the dried skin in batches at this lower temperature until it turns a light golden color and the pieces curl slightly, 8 to 10 minutes.

   8:00 · First fry
10. 10

    Remove the par-fried pieces and drain on paper towels; let cool completely, at least 20 minutes.

11. 11

    Increase the oil temperature to 375°F.

12. 12

    Fry the cooled pieces a second time until they puff up fully and turn golden and crisp, 1 to 2 minutes.

    1:00 · Second fry
13. 13

    Drain the puffed chicharon on paper towels and sprinkle immediately with the remaining 1 tablespoon salt while still hot.

14. 14

    Let cool slightly and serve with spiced vinegar for dipping.