Pan Fried Pork Chicharrones Central American Style Recipes
PAN FRIED PORK CHICHARRONES (CENTRAL AMERICAN STYLE)
Learned this recipe from my uncle who is the king of Q' and chicharrones! Very simple and can easily be turned into a wonderful easy meal. Just add salsa, onions and warm tortillas and you got your self some taquitos de chicharrones. Also makes a great breakfast taco. When choosing the meat, make sure to buy pork meat that has nearly the same meat to fat ratio (50/50). It will usually come cubed or cut up and ready for chicharrones (or it can sometimes be labeled as meat for carnitas). The difference is that carnitas take hours to bake and they are usually shredded afterwards and chicharrones have a higher fat content, take about 30 mins to fry and are not shredded. Be very careful when frying as chicharrones tend to splatter (a splatter screen comes in handy now). Avoid using a fork to handle pork during cooking process as piercing it causes juices (what makes meat tender) to leak out. Use tongs instead.
Provided by Chef Sarita in Aust
Categories Pork
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large frying pan on medium high.
- In a large bowl: Squeeze lemon juice over pork. Season pork with cumin, pepper and salt to taste. Pour orange juice over pork and toss. Let sit for about 30 minutes.
- Test oil rediness by dropping a small piece of pork into oil. If it sizzles instantly, it is ready.
- Discard marinade and place pork (slowly, one by one) into hot pan with tongs not fork. Cover with foil/lid and fry for about 15 minute Remove foil/lid and let fry for another 5 mins uncovered. Turn pork pieces and fry evenly on other sides (about 5-7 mins more). Finally, with tongs, stir pork around (turning frequently) in the hot pan for about 2 more mins or until you see a nice dark golden caramalized color on pork. Remove from pan with tongs and drain on paper towel. Serve warm.
Nutrition Facts : Calories 1475.7, Fat 143.9, SaturatedFat 26.2, Cholesterol 152, Sodium 132.5, Carbohydrate 5.6, Fiber 2.1, Sugar 0.1, Protein 44.1
CHICHARRONES (PORK CRACKLIN'S)
These pan-fried pork cracklin's are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.
Provided by Virgilio Martinez
Time 2h10m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Rub the pork belly with the salt and let sit for 1 hour.
- Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
- In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
- Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.
CHICHARRONES DE POLLO
Cuban chicken strips. Serve with rice or another side dish.
Provided by anjelita13
Categories World Cuisine Recipes Latin American Caribbean Cuban
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
- Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
- Heat oil in a large skillet over medium-high heat.
- While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
- Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 361.6 calories, Carbohydrate 23 g, Cholesterol 100 mg, Fat 12 g, Fiber 1.3 g, Protein 29.2 g, SaturatedFat 2.2 g, Sodium 849.9 mg, Sugar 1.6 g
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