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Tu Vez Latino Culinary Academy: Chicharrones


Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

This is the unhealthiest and most delicious recipe we’ve ever done at the culinary institute. Basically, it’s pork rinds. Now, this isn’t those dried out bits of pork fat you get from a bag at the gas station. This is the real deal. In Latin America, they are known as chicharrones. This is one of those dishes that exists almost everywhere in Latin America. It’s an easy and cheap snack that you often find on the street. If you are into an Atkins type diet, this is a non-carbohydrate treat. For the rest of you, it will make your arteries clog up like stopped up drain. It’s no wonder that 98% of the men in my family died from heart disease. Whatever, it’s delicious.

Chicharrones

2 Lbs of pork rind or skin with attached fat. If you don’t see it in the meat counter, ask the butcher

1 Tsp of salt

2 Cups of water

Garlic Powder

Juice of four limes

3 Cups of oil

Cut the pork rinds into two inch squares and sprinkle them with the salt and garlic powder. Bake it on a cookie sheet at 250 for about two hours. This dries them up a bit, which is good. Let them cool and soak them in the water and salt for a couple of hours. Pour the oil into a deep pan and fry those puppies until they puff up nice and crispy. Sprinkle the chicharrones with the limes. Eat it.

 

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