Today I am going to show you how to make pork cracklings, with this crackling recipe you will be surprised because I am going to teach you the trick so that they do not explode or splash the oil when frying. This recipe for Peruvian pork cracklings is very easy and quick to make at home, the cracklings will be very delicious, I also teach you how to make the pork skin crispy on the outside and juicy on the inside. I will accompany these delicious Peruvian pork rinds with yellow potatoes and I will teach you how to perfectly cook the potatoes and not open them. We will also prepare a delicious sarsa criolla. Without a doubt, this is the best chicharrón you'll see today! therefore, SUBSCRIBE so you don't miss the next recipe and SHARE this video if you liked it and help more people!!
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PORK CHICHARRON RECIPE:
- Pork belly (750 g)
- Peppermint (a sprig)
- Salt
- Lemon (trick)
- Onion (1 unit)
- Tomato (1 unit)
- Ají Limo (1 unit)
- Lemons (2 units)
- Yellow potato (5 units)
PORK CHICHARRON PREPARATION:
Prepare a brine and let the pork belly, cut into pieces of uniform size, rest for at least 4 hours, preferably overnight. Put water in a pot and add the pieces of bacon and let it boil. Remove the pork rinds and reserve. In a pan add oil and fry the pork rinds. Add a few drops of lemon juice. When the pork rinds are golden brown and crispy, remove and reserve. Next, prepare a sarsa criolla with onion, tomato, chili pepper and lemon. Serve the pork rinds and accompany with sarsa criolla and yellow potatoes.
🎁HERE RECIPE FOR CRISPY STUFFED POTATO WITHOUT PASSING IT THROUGH EGG OR FLOUR!! 😱
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