Chicharrones is a snack that successfully survived the decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!

As I currently have some time, I had been browsing on the web yesterday. On the lookout for new, exciting tips, inspirational meals that I have never tasted before, to impress my loved ones with. Searching for quite some time yet couldn’t discover any interesting stuff. Just before I wanted to give up on it, I stumbled on this tempting and easy dessert by chance. It looked so yummy on its image, that required fast actions.

It had been not difficult to imagine the way it is created, how it tastes and just how much my husband is going to love it. Actually, it is extremely simple to keep happy the guy in terms of cakes. Yes, I am a lucky one. Or maybe he is.Anyways, I went to the page: Suncakemom and then followed the step by step instuctions that were combined with impressive pictures of the task. It just makes life much easier. I could imagine that it’s a bit of a effort to take photos down the middle of cooking in the kitchen as you may ordinarily have sticky hands thus i pretty appreciate the time and energy she devote for making this blogpost and recipe easily followed.

With that said I’m encouraged presenting my own, personal dishes in the same way. Appreciate your the idea.

I had been fine tuning the original mixture to make it for the taste of my loved ones. Need to mention it turned out a great success. They enjoyed the flavor, the overall look and loved having a treat like this during a hectic week. They basically demanded even more, many more. So the next time I am not going to make the same mistake. I am likely to multiply the quantity to make them delighted.

You can find more chicharron at SunCakeMom

Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.

Place the skin into boiling water and cook until the skins puff up for about an 2 hours.

Remove the skin from the water and cool it off which takes about 2 hours on a wire rack.

Slice the sin up into ½” / 1cm slices.

Cut them up into 1″ / 2cm rectangles.

Place the cooled down skin into a 175°F / 80°C oven to dehydrate for about 8 hours. We are after a dry and brittle texture.

Fill a frying pan with cooking oil or even better lard and heat it up to medium.

Place the dried out skins into the hot oil/fat.

In a matter of second the skins should puff up at least double of their shrank size.

If we are after a golden brown color keep them in the oil/fat until they get a nice tan.

Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.