Bar Snacks 101 - How to make chicharrones!
Get youself some fresh pigskin. If you make bacon or sometimes have pig heads laying around, these are good places to start - belly and head. If not, some markets will sell it as trimmings.
Simmer fresh skin in a pot of salted water (or not; I like seasoning, so salt it!) for a couple hours until it turns oddly translucent and almost falls apart. Transfer the simmered skin to your dehydrator (Ronco in the house!) and leave it for a couple days to dry out and get super crispy. (not pictured). Like thick ass potato chips.
Remove from dehydrator and shave any remaining crusty fat off the skins’ underside with a knife.
Get ye a pot of oil going and get it hot - 375-400F will do. Bust the dehydrated skin up into chunks of various sizes and drop into oil. Skin will almost immediately begin to puff up and at least double in size. Toss around to completely fry. Stand back, this shit’s got pop!
Remove, salt, Spanish/smoked paprika, garnish with finely diced cilantro, serve with lemon zest red pepper aioli. Sip a good IPA.
Pig skin and mayo. That’s what it is.